Dark Modeling Chocolate
Ingredients
Scales from a half to a double batch; give a bigger batch a little more time.
- 10 ½ oz (300 g)dark chocolate, finely chopped
- ⅓ cup (110 g)light corn syrup
Baking tools for this recipe
Instructions
- Melt the chocolate in short bursts in the microwave or over a double boiler to 115 F (46 C), stirring until smooth.
- Stir in the corn syrup until the mixture thickens and pulls together like soft clay; it may look greasy.
- Pour onto plastic wrap, flatten, wrap tightly and rest at room temperature for 2 hours until firm.
- Knead small pieces until smooth and pliable before shaping.
- Roll, cut or mold into ribbons, roses or figures.
Tips
- Don't overmix after it comes together; it may separate.
- If oily, blot with a paper towel.
- Warm in your hands if too stiff.
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Recipe FAQ
How long does it take to make dark modeling chocolate?
Plan on 15 minutes of prep, plus 2 hours to chill. The recipe makes 400 g (1 servings).
How should I store dark modeling chocolate?
Wrapped airtight at cool room temperature up to 1 month; knead before reuse.
Can I make dark modeling chocolate ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 1 serving this recipe makes.
Whole recipe (1 serving): ~438 cal · 0g fat · 118g carbs · 0g protein · 65g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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