Sunday, 19 October 2014

Modelling Chocolate Recipe

Yo, ho ho! Merry Christmas!
 Ok, not really (even though you may think so judging by the shop displays!!), but I've finally got around to posting the modelling chocolate recipe!
Why did it take so very long? Well, first I thought that I  should check with Dot Klerck that I could share it (and it took a while for me to put that thought into action.) She laughed and said it's actually Katrien van Zyl's recipe (what me name drop? Never!), and I was welcome to share it. So, that out of the way, I then had the bright idea of making a video of the process. And, um well ... clearly that wasn't going to happen in a hurry. Or at all, as it turns out.
I've have documented it photographically, though. (Yay, me!)

And so, finally... here it is:

Modelling Chocolate Recipe

300g white chocolate (Chockex works well)
60g liquid glucose
10ml water (may omit in high humidity months)

Melt the chocolate. Do this in approx 3 x 30 second bursts in the microwave, stirring in between.
make sure that the chocolate is completely melted.

Microwave the glucose and water  for 10 seconds.  

Pour into the melted chocolate. 

With a gentle folding motion, stir the ingredients together until combined. 

Stop now, or...
(Now... this is what I do a little differently to most*):
if you continue to stir, the mixture will start to separate 

Use your spatula, and press the solid chocolate against the side of the bowl; pour off the cocoa butter. 

As the excess cocoa butter is removed, the paste will come together smoothly

Flatten the paste out and wrap in cling wrap or in a ziploc bag, and allow to rest for a few hours or overnight at room temperature. 
When ready to use, knead until soft (or microwave briefly - 7 seconds). 

If the paste becomes too soft, allow it to rest until it firms up again. 

* This paste blends particularly well with fondant. Mix in a 1:1 ratio. 

Paste may be coloured with gel or powder colouring. 

(For dark chocolate paste, use 75g liquid glucose.) 

If not using immediately, store in cling wrap in a cool dark place.
Modelling paste may also be frozen. 

*These toppers were made with a 1:1 mix of modelling chocolate and fondant kneaded together. 
And, there you have it  :o)

Have a great week! 



  1. Thanks so much for this receipe - I've been looking for it everywhere. I have Katrien's book but for the life of me I can't find it now that I'm actually looking for it :)

    1. Pleasure, Sarah! I'm glad you found it here :o)
      Just, by the way though - in Katrien's book, she says 60mls glucose, but Dot said 60g.
      I've been using 60g (60mls would be closer to 80g).

  2. Thank you. This is exactly what I've been searching for all over the place.

    1. Ah, that's great Carmen. Glad you found it!

  3. I know you said Chockex works well above but can you use any white chocolate? I currently have Callebaut.

    1. Callebaut is great chocolate, but I'd actually stick to the cheaper baking chocolates - the high quality couverture chocolates can be a little temperamental to work with!