Use the calculator below to figure out how much Modeling Chocolate you need! 

  • 1. Melt chocolate or candy melts (for these instructions, I will be calling both chocolate). You can do this in the microwave or on a double boiler set up. If you are doing it in the microwave, it’s very important not to burn the chocolate! It’s very easy! I like to turn my power down to 50% and do 30 second intervals until all the chocolate is melted.
  • 2. Once chocolate is melted, take corn syrup and warm for approx 30 seconds. You do this so that the “cold” or room temp corn syrup won’t futher shock the warm chocolate when they are mixed.
  • 3. Pour the corn syrup into the chocolate.
  • 4. **Important Step** Take a large silicone or rubber spatula (stay away from wooden spoons, they harbor moisture), SLOWLY start mixing together the two. A very genial stirring, almost like folding, and make sure you scrape your bowl as you go. You want to STOP STIRRING as soon it looks like “soft-serve” ice cream and there is no large areas of un-incorporated glossy chocolate. Troubleshooting: This is the #1 area where people go wrong, and it’s usually due to “over mixing”. If you start to see the oil separating from you chocolate… STOP mixing. Let it set up for a few hours and try to knead that soft oil/fat back in.
  • 5. Place large pieces of plastic wrap on a counter top or baking sheet. Pour your modeling chocolate on to the plastic wrap. Spread it out nice and flat (this will allow it to cool evenly!).
  • 6. Set your time for 1 hour, or more if you made a larger batch. You want the modeling chocolate to set up until it’s firm, yet still flexible! This is when I like to knead it. I do this because all the fats are still somewhat soft, so any fat not incorporated can be kneaded into the modeling chocolate. Plus, it’s just SO much easier to knead when it’s not rock hard! 😉 And.. and… you can use it right now!

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