This is a video supplement to Chapter 1 from the book, Cake Decorating with Modeling Chocolate, which demonstrates how to make modeling chocolate out of chocolate + sugar syrup. The sugar syrup can be corn syrup, liquid glucose, golden syrup or rice syrup depending on what you have access to in your part of the world. I prefer to use corn syrup because that’s what’s available to me.
I used a high quality dark chocolate in this video, so it’s quite runny in its melted state (a characteristic only of chocolate with high cacao content). As a result, more stirring is involved than there would be if a lower quality chocolate or a white or milk chocolate were used. Therefore keep in mind when using white or milk chocolate to stir about half as much as I do in the video. If you over-stir modeling chocolate, you risk breaking its emulsion, which causes the oily modeling chocolate problem.
Start from the Beginning with Modeling Chocolate Basics
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Cake Decorating with Modeling Chocolate
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