modeling chocolate on a plate
All Things Chocolate

Modeling Chocolate

Jump to Recipe

This modeling chocolate recipe is super easy to make and is perfect for certain kinds of cake and other decorations.

Modeling chocolate also known as chocolate leather, candy clay, or plastic chocolate is similar to fondant but it is harder and works a little better for certain kinds of decorations. And many people think it tastes better than fondant.

You can use it to make roses and flowers, bows, figures, pretty much any kind of decoration. Maybe you want to model a face, you can use this. It is very easy to make at home, with just two ingredients. And it only takes about 10 minutes to make. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

White chocolate, corn syrup, in bowls.

In order to make modeling chocolate from scratch, you need just two ingredients:

  • Chocolate – You can use White, dark, or milk chocolate.
  • Corn syrup – You can also use liquid glucose or golden syrup.


  • Bowl
  • Spoon
  • Plastic wrap

Step 2: How to make modeling chocolate from scratch

Hand scooping melted white chocolate in a bowl.

Melt the chocolate in a microwave safe bowl using bursts of 30 seconds on high, then stir, then repeating until melted. Or you can melt the chocolate on the stovetop using the double boiler method.

Add a pot with about an inch deep of water on top of the burner, set the heat to medium. Then place a larger bowl on top of the pot. Place the chocolate in the bowl, as the water heats up the steam will warm the bottom of the bowl gently melting the chocolate. Make sure to stir as well.

Adding warm corn syrup to melted white chocolate in a bowl.

Now heat up the corn syrup it should be warm, about the same temp as the melted chocolate. It will only take 5 to 7 seconds to warm it up in the microwave.

Add the warm corn syrup to the warm melted chocolate.

Hand stirring white modeling chocolate in a bowl.

Fold the corn syrup into the melted chocolate. Do not stir or mix really fast, just gently fold it in, making sure it mixes together. Eventually after a few minutes it will pull away from the walls of the bowl and a dough will form. That is how you know the modeling chocolate is done.

Modeling chocolate wrapped in plastic wrap.

Pour out the dough and spread it out onto a piece of plastic wrap. Wrap it up in the plastic wrap gently, don’t press too hard, otherwise it may be hard to remove later.

Allow the modeling chocolate to rest for 12 hours at room temperature. If you are in a hurry you can let it rest in the fridge for about 3 hours.

Now, it is ready to go. Once you want to use it, it will be hard. Break a piece off and knead it in your hands until it softens and becomes like play-dough. In fact, it is like the ultimate chocolate edible play-dough. Your kids can play with it and eat it!

White and brown modeling chocolate roses.

Form it into whatever shapes that you want. For example, you can make chocolate strawberry roses with it. Have fun playing with that modeling chocolate! Enjoy.

How long does modeling chocolate last?

If wrapped well in plastic wrap and placed in an airtight container, it will last a few months before it gets too old to use. Again, when you want to use some, break off a piece, and knead it in your hands until it becomes soft.

Modeling chocolate pin for Pinterest
(Pin it!)

Here are some other recipes you may like:

Edible Apple Swan

Pokémon Detective Pikachu Cake

Caramel Rose Apple Pie

Chocolate Covered Strawberries

Chocolate Balloon Bowls

modeling chocolate on a plate
Print Recipe Pin Recipe
5 from 2 votes

Modeling Chocolate

Modeling chocolate is like chocolate playdough that is stiffer than fondant and perfect for many types of decorations. It is so easy to make at home with only 2 ingredients. And it only takes about 10 minutes to put together.
Prep Time10 minutes
Cook Time0 minutes
Resting Time12 hours
Total Time12 hours 10 minutes
Course: Cakes, Dessert
Cuisine: American, British, French
Keyword: decorating, fondant, soft
Servings: 4 people
Calories: 97kcal
Author: Matt Taylor


  • Bowl
  • spoon
  • Plastic wrap
  • Spatula


  • 1/2 cup of chocolate Milk, White, Dark Chocolate or candy melts (50g)
  • 2 Tbsp of Corn Syrup 40g


  • Melt the chocolate in a microwave-safe bowl in the microwave. Use bursts of 30 seconds, and stirring in between until melted. Or use the double boiler method on the stovetop.
    Add a bit of water to a small pot, place it on the burner, add a larger bowl on top. Place the chocolate in the bowl. Turn the heat to medium. As the water heats up, the steam will warm the bowl melting the chocolate. Make sure to stir as it starts melting.
  • Heat up the corn syrup for just a few seconds until warm, it should be close to the temp as the melted chocolate. Pour the warm corn syrup into the melted chocolate and fold the two ingredients together with a spatula. Don't mix it fast. Eventually, it will pull from the sides and form a dough.
  • Place the modeling chocolate on a piece of plastic wrap, and spread it out a bit. Wrap it up gently in the plastic wrap. Allow it to rest for about 12 hours at room temperature or about 3 hours in the fridge.
  • Now it can be used. It will be hard, just break a piece off and knead it in your hands until soft like play-dough, then use it to mold and sculpt whatever decorations you want. Enjoy!


How to Make Modeling Chocolate | Easy Modeling Chocolate Recipe


The nutritional facts will vary depending on what kind of chocolate you use. How how much you use. 
Store it tightly wrapped in a few layers of plastic wrap and then in a ziplock bag or an airtight container. It will last a few months. 
Modeling chocolate nutritional facts
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 97kcal

Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.


  1. Jen Bullard

    5 stars
    Question, if you want to color it do you put the dye in with the corn syrup or the chocolate? Or do you wait until you mix both and then add the color? Thanks for the help.

    • Hi Jen! You can try both ways. Coloring the corn syrup or kneading the color in with the chocolate after it is formed, similar to how you would color white fondant. I would use a food coloring gel instead of a liquid food coloring as well. Good luck!

  2. Wanda Benton

    Can you color the modeling chocolate?

  3. Khadijah El-Shakankiry

    5 stars
    Very nice and informative recipe, thanks alot

  4. Hi I used good quality white chocolate which says on pack has 30%chocolate but to begin with this chocolate did not melt the way its supposed to be why so?? I still went ahead and added 1/4th of corn syrup….. Its crumbly and I have rested it for now almost 2 days…. Have I ruined it completely or can it be saved?

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.