If you enjoy making fondant flowers and decorations, then working with chocolate modeling clay is a true delight. The edible flowers created with this clay are not only enticing but also luscious, making them a must-have for any dessert. With only two ingredients needed, this chocolate clay is simple to make and can be done in no time at all.
The weather in my area hasn't been ideal for working with modeling chocolate, which is why I haven't shared any of my creations until now. However, I have found that candy melts are more resistant to heat, so I have been using them to make cake pops. Recently, I decided to try my hand at making chocolate roses. While they may not be perfect, as they are my first attempt, I plan to use them on a cake I am making for my daughters.
Have you ever worked with candy clay before? What types of decorations do you typically create with candy melts? Share your experiences and creations with us!
Chocolate Modeling Clay
Ingredients:14 ounces candy melts (397 g)
⅓ cup of corn syrup (79 ml)
Instructions:
Melt chocolate in microwave or bain marie following package instructions and be careful not to overheat. Stir the chocolate until it's completely melted and once it has cooled to room temperature (cool to the touch) add the corn syrup.
With a spatula gently stir scraping the sides of the bowl until the corn syrup has fully incorporated and blended with all the chocolate. It takes about a minute, and the mixture should look like a ball of cookie dough. Be careful not to over mix or you will damage the mixture and the chocolate will break up into pieces. Pour the mixture onto a plastic sheet and spread a little and wrap. Leave to set overnight at room temperature.
The next day your chocolate clay will be ready for you to mold into any shape or decoration your heart dictates. Enjoy!!
Notes: To color chocolate clay add drops a knead in after the clay has set. Only use candy colors or powder candy colors since they are oil-based and won't cease the modeling clay. I use an oil-based candy color. A little color can be added to the chocolate at the time of adding the corn syrup and no further mixing is required; however, if a lot of color is going to be used to make a very bright or dark color, then the amount of corn syrup must be adjusted since less of it will be needed to compensate the color amount used.
Cool References:
Melting chocolate tips
How to make a chocolate rose
Introduction to moldeling clay
Lauren Sulser wonderful video below:
Lauren has made a wonderful video with the steps, except that the measurements are different and she uses gourmet chips (pure chocolate). The measurements she used are 1 pound of chocolate (454 g) and ½ cup of light corn syrup (118 ml).
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