Modeling Chocolate: Two Different Approaches - Innovative Sugarworks

For today's recipes, we're going to talk about modeling chocolate. Modeling chocolate is a wonderful edible sculpting medium. It's like clay you want to eat- firm, yet malleable, capable of holding it's shape or being reworked, and also delicious. We know of two different recipes for modeling chocolate- one that uses candy melts, and one that uses real chocolate. We're going to give you both.   Modeling Chocolate Using Candy Melts: Ingredients: 454g Candy Melts 115g corn syrup Tools: Plastic lined sheet tray Double Boiler Silicone Spatula In a double boiler, heat your candy melts until they're mostly melted but a few lumps remain. You don't want to risk the candy melts getting too hot and burning, so take it off the double boiler and set it aside while there are still a few lumps. (The lumps will melt out from

Modeling Chocolate (2 Ingredients - 5 Mins) - Veena Azmanov

How to Make Easy Modeling Chocolate - The Bearfoot Baker

Modeling Chocolate (2 Ingredients - 5 Mins) - Veena Azmanov

Modeling Chocolate Recipe (fool-proof) + easy tutorial

Cake – Anita of Cake

– Each set includes 6 Sugar Smoothers – The perfect tool for sculpting, shaping and smoothing buttercream, ganache, fondant, marzipan, and much more.

Sugar Smoother™- Small and Large

Modeling Chocolate (2 Ingredients - 5 Mins) - Veena Azmanov

Sugar Shapers are the perfect cake decorating tools for sculpting, shaping, texturing, and modeling. Ideal for fondant, chocolate, gumpaste, and more.

Sugar Shapers™ by Sugarworks

Modeling Chocolate Recipe (candy clay or chocolate clay)