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How to Make Modeling Chocolate

Modeling chocolate is perfect for panel wrapping a cake. You can make it with candy melts or chocolate. Here I am using Guittard A' Peels but I also use Mercken's wafers. I usually use a 3:1 ratio of chocolate to corn syrup but that may change depending on its intended use. For a panel wrapping I like a softer product (ie 3:1) but for modeling figures I might use 4:1. 1. Microwave the chocolate in a plastic bowl at 1 minute or just until it starts to melt then switch to 50% power and continue in 30 second bursts or until completely melted. Be careful not to overheat the chocolate 2. Add the corn syrup and coloring if desired. 3. Begin to stir/fold slowly , making sure that all the chocolate gets in contact with the corn syrup so that the chocolate can seize. 4. Stop when the mixture releases from the sides of the bowl . 5. Wrap in plastic wrap . It is helpful to knead after about an hour to incorporate and fat that has seeped out from potential overmixing but if you forget just leave overnight and knead the next day. 6. If you find small white greasy bits in your chocolate the next day, you overmixed. Heat the chocolate for 5 seconds in the microwave to remelt the fat and knead again to reincorporate into the chocolate. Alternatively, you can run it through your pasta machine/dough sheeter to pulverize the bits. 7. If you find hard opaque chunky bits in your chocolate you undermixed and these pieces are chocolate that did not get seized. Reheat as above. Please subscribe to my channel! For more cake decorating videos:    • Macaron Fault Line Cake   Find me on Instagram:   / thecakemd   For more recipes: http://www.thecakedr.com Follow me on Facebook: https://www.facebook.com/profile.php?... 🍰 Subscribe for more baking how-to videos:   / sallyeliaskeszey   🍰 Find me on Instagram:   / thecakemd   🍰 For more recipes: http://www.thecakedr.com 🍰 Follow me on Facebook:https://www.facebook.com/profile.php?..."