How to Make Modeling Chocolate
Not a fondant fan? Well then, you’re in the right place!
This tutorial show you two simple one-bowl recipes for making semisweet and white modeling chocolate (aka chocolate dough). Chocolate dough is a a very tasty, Tootsie Roll-like medium for cake and cookie embellishments such as flowers, ribbons, and bows.
Yield: About 10 ounces dough

Prep Talk:
After the dough is mixed, it needs to sit, wrapped and contained, in a cool (60⁰F to 65⁰F) but unrefrigerated place to solidify to a pliable, un-sticky working consistency. Setting time can range from one to a few days or more depending on ambient conditions. (The hotter it is, the longer the dough will take to set.) When not in use, the dough should be wrapped tightly in plastic and then sealed in an airtight container stored at room temperature; otherwise, it can quickly dry out.

Ingredients:
7 ounces premium semisweet (about 55% to 60% cacao) chocolate
1/3 cup (about 3.5 ounces) light corn syrup

Method:
1 | Weighing is always a good thing when baking, and the same is true in this case. Too much or little chocolate in this recipe can alter the end consistency. Weigh your chocolate in the bowl that you’ll be melting it in, taking care to “zero out” the weight of the bowl before you add the chocolate (second photo). The bowl should fit your double boiler (or sit nicely atop a water-filled saucepan). Break the chocolate into small pieces and place the bowl over barely simmering water on low heat. Stir occasionally until the chocolate is completely melted. Do not over-heat the chocolate, or it can scorch and seize.

2 | Remove the chocolate from the heat and add the corn syrup (fourth photo). Stir just until the mixture turns into a thick, smooth paste that cleans the sides of the bowl, generally no longer than a minute or so. The mixture will at first look a bit grainy or streaky (fifth photo), but after enough stirring, I promise you it will come together into a smooth (somewhat sloppy) mass.
If working with white chocolate, it’s generally best not to over-stir the mixture or it can break and exude a lot of cocoa butter, which then requires some additional “recovery” steps. But, no worries with semisweet chocolate; it is much less prone to breaking. I’ve stirred this mixture for 2 to 3 minutes, maybe more, and I’ve had no breaking whatsoever.

3 | Cover the bowl with plastic wrap and allow the dough to cool a bit until it is less sloppy and more easily handled. I usually allow a cooling off period of about 20 to 30 minutes, depending on the room temperature. (Wrapping the dough immediately is fine too; it’s just harder to handle when it’s at all warm.) Turn the dough onto a very smooth, flat piece of plastic wrap, taking care to keep pleats of plastic from getting in the dough. The plastic will be hard to remove later if the dough solidifies around it.
At this stage, the dough will still be very floppy – kind of a soft, sludgy consistency. You should be able to shape it into a ball without it sticking to your fingers (see seventh photo), but the ball will be very squishy and pliable. I know, it’s hard to see what I’m describing in the picture, so you’ll have to trust me! Wrap the dough disk a few times in plastic wrap. Even wrapped, the mass will still be quite floppy (see eighth photo), but, again, no worries. There’s nothing like a little setting time to firm it right up. Store the dough, as directed above, in an airtight container, ideally dated so you remember when you made it.

4 | Allow the dough to sit overnight (about 8 to 10 hours) at room temperature, all packaged up. Again, depending on the storage temperature, the dough can take as little as overnight to set into a solid working consistency, or as long as a few days to a week. The last photo shows my dough after 24 hours. In this case, the dough was stored in a fairly chilly room at the end of May, so it set up to a manageable working consistency pretty darn fast. (See how rigid it is.)
Regardless of your dough’s consistency at this point, it is wise to fully knead it before it hardens any further. This way, if there is any grit (from small pockets of recrystallized cocoa butter), you can work it out before the dough completely sets. In addition to kneading the dough, I also roll it through my hand-cranked pasta machine set with the roller blades as close together as they go; this step will almost always work out any persistent cocoa butter crystals. Re-wrap the dough, and store as described above until you’re ready to use it.
The dough will last a very long time (at least a few months) if stored as described. But as it sits, it continues to harden. What this means is that, as time wears on, you may need to spend more time re-kneading the dough to a pliable working consistency before you can start shaping it into anything else.

https://www.youtube.com/watch?v=6De-o3J-r5w


Please find attached video.

This can be used to make your figurines for your cakes as it is more stable than using gum paste.

So informative, well done

Rubyventures:
So informative, well done

Thanks a lot

You are not a gud instructor I'm not following. 4 for instance u said we shld weigh 56% of choco how do one get that? Why not put in kg instead 4 better understanding

Pamelayoung:
You are not a gud instructor I'm not following. 4 for instance u said we shld weigh 56% of choco how do one get that? Why not put in kg instead 4 better understanding

It is better to ask questions to clearify situations before making statements of condemnation, I could also say that you are not a very good student because you do not ask questions when in doubt, instead you write off the lecturer as no good.

When buying chocolate there are different percentages of cocoa content that is where the percentage content comes in. This has nothing to do with the weight of the chocolate but the quality.

Please feel free to ask questions, we are all here to learn.

Thanks

Pamelayoung:
You are not a gud instructor I'm not following. 4 for instance u said we shld weigh 56% of choco how do one get that? Why not put in kg instead 4 better understanding

Dark chocolate has less cocoa butter than white chocolate

marylandcakes:
Dark chocolate has less cocoa butter than white chocolate

Why is this?

teehamzat:
ties that bindties that bind

...

@

MXrap:
@

What is the meaning of all these signs?

Please where can one get the semisweet chocolate/chocolate chips to buy in lagos. A price range would be useful too, i tried shoprite and it wasnt there

funmisticqueen:
Please where can one get the semisweet chocolate/chocolate chips to buy in lagos. A price range would be useful too, i tried shoprite and it wasnt there

I have no idea, I don't know Lagos very well. I 100g bar should not ne more than 500naira

Thanks

marylandcakes:


I have no idea, I don't know Lagos very well. I 100g bar should not ne more than 500naira