So, in prep for Halloween, I’ve been trying to figure out how to make the little figures that are going to go with the haunted house cake I’m going to bake.
I could use fondant, but it dries really hard, and it doesn’t taste all that great…where as chocolate…well, everything tastes better with chocolate.
I know how to make modeling chocolate with real chocolate, but I was wondering if it was possible to make it with the candy melt disks. Mostly because I have a ton of them, and they come in a wide variety of colors, so that’s a step already eliminated. As it turns out; it works pretty well.
Modeling Chocolate from Candy Melts:
- 7 ounces (200 grams) Candy Melts
- 3 tablespoons light corn syrup
- Melt the candy in a large pyrex measuring cup in the microwave, 1 minute /half power, then 2 more bursts of 30 secs at half power, stirring at the end of each heating cycle.
- Grease your measuring spoon with veggie oil or shortening, so the corn syrup will easily slide off.
- Stir the candy until smooth and lump free, then add the corn syrup. The candy will start to seize almost instantly, but keep stirring until you’ve incorporated all the syrup. You’ll end up with a big blob of warm candy. It’ll have the texture of a tootsie roll. (Well, a warm tootsie roll.)
- Put your blob in a freezer safe resealable bag and pop it in the fridge. Once your dough is cold, you can take it out, cut off a piece that you want to work with, and knead it until it’s a workable mass.
It’ll be really hard when you first take it out of the fridge. If you have time to let it warm up a bit, it will be easier to work. You can mold it like it were fondant or marzipan. Here’s some pictures at google on the groovy stuff people are doing with modeling chocolate. Wrapped well, you can store this stuff in the fridge for darn near forever.
If you’d rather use real chocolate; here are the ratios for doing that: (keep in mind that for melting chocolate, you may have better results using a double boiler, bain marie, or chocolate pot…although I’ve done it successfully in the microwave; the idea of nuking chocolate tends to make chocolatiers get the vapors.)
Dark Chocolate Modeling Paste:
7 ounces (200 grams) bittersweet chocolate, chopped
1/4 cup (60 ml) light corn syrup
Semi-Sweet Chocolate Modeling Paste:
7 ounces (200 grams) semi-sweet chocolate, chopped
3 1/2 – 4 tablespoons light corn syrup
White Chocolate Modeling Paste:
7 ounces (200 grams) white chocolate, chopped
1 1/2 – 2 tablespoons light corn syrup
Milk Chocolate Modeling Paste:
7 ounces (200 grams) Milk Chocolate
2 1/2 – 3 tablespoons light corn syrup.