Modelling chocolate / Candy clay has been in my to do list for long. Once I made candy clay and made some diyas for a cake and I loved the outcome. But it was too hard and I had to add some drops of water to it to make it soft. I even have it on blog but I was never convinced that it was the best recipe. I wanted one recipe which stayed soft and worked like fondant.
Usually recipes use corn syrup along with chocolate for making this modelling chocolate. But as corn syrup is not easily available here, I used liquid glucose. The consistency of liquid glucose is slightly thicker than corn syrup but still it works great in this recipe. I don’t know how many recipes I referred and how many blog posts I read on trouble shooting. Loaded with so many pointers about the candy clay, I set out making it. With dark chocolate it was quite easy and it turned out amazing. But with white chocolate I struggled a bit. But let me reserve it for the next post. Here I will talk only about dark chocolate.
But before going into all the tips on making the perfect candy clay, let me give you the recipe.
Chocolate Compound – 500 gm
Liquid Glucose / Light Corn Syrup – 250 gm
Chop the compound and take it in a bowl.
Either microwave or melt it on a double boiler until smooth.
There should be no lumps left in the chocolate.
Heat liquid glucose until slightly warm.
Pour it into the melted chocolate.
Mix it gently until it is totally incorporated and the chocolate becomes a thick mass.
Transfer it immediately to a cling film and wrap it up.
Cover in two layers of cling wrap and set aside for 2-3 hours.
Once the mixture is firm to touch, remove it from the wrap.
Knead it gently until you get a smooth and soft dough like chocolate.
Again wrap it up in two to three layers of cling wrap and store in air tight jar at room temperature.
Use it in any type of cake decorations.
I used 2M chocolate compound for this. Morde also works good. If using chocolate, then the proportion may vary. But you can keep this proportion as a guide. For dark chocolate, the proportion of liquid glucose to chocolate is 1:2. If you are using 500 gm of chocolate, you need to use 250 gm of liquid glucose / corn syrup. Use a weighing scale to weigh out the ingredients. It will give you perfect results.The important point to be noted is, both the chocolate and the liquid glucose needs to be at the same temperature. As the glucose is thicker, we need to heat it either in microwave or a double boiler to make it warm and thin. It will help you mixing it easily with chocolate. If they don’t mix well, the final modeling chocolate will have white streaks and it cannot be revived. So make sure to use warm chocolate and warm glucose. And the next important point is mixing them. Over mixing will bring out the oil in the compound and you will get an oily mixture. So keep mixing minimum. Mix until the mixture starts thickening and forms a mass. Stop mixing as soon as you reach the stage.
If you keep on mixing, the mixture will either leave lots of oil or will turn dry and crumble. Both are not good. Once the mixing is done, you need to rest the mixture for 2-3 hours or until it is quite firm. If the temperature is hot, it takes a while to firm up but if it is chilly, then it will firm up faster. So keep an eye on the mixture. Once the clay is ready, you can wrap it up in two to three layers of cling film and store it in air tight box at room temperature. It will stay good for weeks. And you can use it for covering cakes, making decorative accents for cake and for making 2D cutouts. It is so versatile and it also tastes so yum so that you don’t have to throw it away while eating the cake as you do with fondant. If by any chance, your clay mixture becomes very hard, just microwave it for 5 seconds and then knead until soft.
- Chocolate Compound - 500 gm
- Liquid Glucose / Light Corn Syrup - 250 gm
- Chop the compound and take it in a bowl.
- Either microwave or melt it on a double boiler until smooth.
- There should be no lumps left in the chocolate.
- Heat liquid glucose until slightly warm.
- Pour it into the melted chocolate.
- Mix it gently until it is totally incorporated and the chocolate becomes a thick mass.
- Transfer it immediately to a cling film and wrap it up.
- Cover in two layers of cling wrap and set aside for 2-3 hours.
- Once the mixture is firm to touch, remove it from the wrap.
- Knead it gently until you get a smooth and soft dough like chocolate.
- Again wrap it up in two to three layers of cling wrap and store in air tight jar at room temperature.
- Use it in any type of cake decorations.