Introduction

White modeling chocolate is a versatile and delicious medium perfect for creating beautiful edible decorations. Made with just a few simple ingredients, it’s easy to shape and mold, making it ideal for cake decorating or candy crafting.

A colorful cake decorated to look like a garden with multiple layers of detailed frosting vegetables; the base layer is bright green frosting shaped like grass covering the cake edges, on top is a dark brown crumb layer that resembles soil. There are rows of textured light brown frosting made to look like garden beds, small round orange shapes with green tops representing carrots in the soil, tiny white shapes with green stems resembling onions, clusters of deep blue dots imitating berries, and round, smooth orange shapes with leafy green tops representing tomatoes placed on the soil. The whole scene gives a playful and vivid garden look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces white candy melts
2 ounces light corn syrup

Instructions

Step 1: Place the white candy melts in a medium microwave-safe bowl.
Step 2: Warm in the microwave using 20 to 30 second bursts on high. Stir after each interval until the chocolate is smooth and fully melted.
Step 3: Add the light corn syrup and stir to combine. The mixture may seize slightly; continue stirring gently until just combined. Avoid over-stirring to prevent separation or oiliness.
Step 4: Allow the mixture to set until firm at room temperature, or chill for 20 to 30 minutes until it holds its shape.
Step 5: Knead the white chocolate until smooth and pliable, ready for molding.
Step 6: If desired, add a drop or two of food coloring gel to portions of the modeling chocolate and knead until evenly colored. Shape like playdough to create your desired decorations.

Tips & Variations

If the modeling chocolate feels too soft, chill it longer before kneading. For a firmer texture, add a small amount of powdered sugar.
Use gel food coloring rather than liquid to avoid altering the texture.
Keep modeling chocolate covered tightly in plastic wrap to prevent it from drying out between use.

Storage

Store modeling chocolate in an airtight container or tightly wrapped in plastic wrap at room temperature. It can keep for up to two weeks. Avoid refrigeration as it may cause condensation and affect texture. To soften hard modeling chocolate, knead it gently or warm it briefly with your hands.

How to Serve

This cake has a thick green frosting covering the sides and the top, resembling grass. The base edge is lined with a strip of crushed dark crumbs, like soil. Around the lower part of the side is a brown icing fence with vertical and horizontal pieces. The top of the cake has several sections with different decorations: two parallel rows of brown piped lines in the middle representing wooden planks, dark crumb areas on either side acting as soil, and various colorful vegetable-shaped decorations made from icing or fondant including red tomatoes with green leaves, orange carrots, small blue berries, white onions, green leafy vegetables, and tan potatoes scattered around. The edge of the top is piped with grass-like green icing all around. The cake is placed on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white chocolate instead of candy melts?

Regular white chocolate can be used, but it often requires tempering and may be trickier to handle. Candy melts provide a smoother, more stable base for modeling chocolate.

Is this modeling chocolate safe to eat?

Yes, this modeling chocolate is made from edible candy melts and corn syrup, making it safe to consume and perfect for cake decorations and edible art.

White Modeling Chocolate Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

This White Modeling Chocolate recipe creates a smooth, pliable, and versatile confection perfect for cake decorating and sculpting edible decorations. Made from white candy melts and light corn syrup, it is easy to prepare and can be colored with gel food coloring. The result is a sweet, moldable chocolate that sets firm but remains easy to shape.

Author: Elias
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: Approximately 10 ounces of modeling chocolate 1x
Category: Confectionery
Method: Microwaving
Cuisine: American

Ingredients

Scale

Ingredients

8 ounces white candy melts
2 ounces light corn syrup

Instructions

Prepare chocolate base: Place the white candy melts into a medium microwave-safe bowl.
Melt chocolate: Warm the candy melts in the microwave using 20-30 second bursts on high, stirring after each interval until smooth and fully melted.
Add corn syrup: Stir in the light corn syrup. The mixture will seize slightly; continue stirring gently until just combined without overworking to avoid separation.
Set mixture: Allow the mixture to set at room temperature until firm, or chill in the refrigerator for 20-30 minutes to speed up the process.
Knead for pliability: Once firm, knead the modeling chocolate until it becomes smooth and pliable, ready for shaping.
Color (optional) and shape: If desired, add a drop or two of gel food coloring to portions of the modeling chocolate and knead until color is evenly distributed. Then mold and shape the chocolate like playdough to create your desired decorations.

Notes

Do not over-stir the mixture after adding corn syrup to prevent it from becoming oily or separating.
Use gel food coloring instead of liquid to avoid altering the consistency of the modeling chocolate.
Keep unused modeling chocolate wrapped tightly in plastic wrap to prevent it from drying out.
If the modeling chocolate becomes too soft, chill it again before working with it.
This modeling chocolate is ideal for decorating cakes, cupcakes, and making edible figurines.

Keywords: white modeling chocolate, candy melts, cake decorating, edible decorations, moldable chocolate, confectionery