Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way.
What if I told you there's a magical, two-ingredient candy you can make right now? One that requires no special thermometers or molds or sugar finagling? One that you can make with a single bowl, a microwave, and ingredients you probably have in your pantry? This is not a drill: Such a candy exists, and its name is modeling chocolate.
The first time I heard the words "modeling chocolate," I mentally put it into the same category as fondant and gum paste. Sugary “doughs” like these have their advantages, but their taste certainly leaves something lacking. I figured that a chocolate dough would be the same—used only for decor, but probably something I might peel off to get to the cake underneath. Then I tasted modeling chocolate, and realized I was very wrong. It was delicious—and though the texture had been transformed, it tasted like pure chocolate. I had to know more.
In pastry school, I learned just how easy this incredible treat is to make. It is a simple combination of melted chocolate (you don’t even have to mess with tempering it!), combined with corn syrup (and before you revolt because you heard the words "corn syrup," read this!). Depending on the amount of corn syrup used, the mixture can be softer (think: rollable fondant), or firmer and chewier (think: Tootsie rolls). A ratio of corn syrup to chocolate will produce a softer end result, and less corn syrup will create a shorter texture.
On the most recent episodes of Bake It Up a Notch, my friend Evan Coben stepped things up by showing me some of the numerous possibilities with modeling chocolate (among lots of other amazing candy info!). Her company, Nikki Darling Confections, sells a whole line of treats made from the stuff. Evan uses a variety of different chocolates to make her treats: from rich dark chocolate to creamy milk chocolate to unique variations made with caramelized white chocolate or ruby chocolate.
To make modeling chocolate, you'll only need a couple of ingredients and a bit of elbow grease. Start by melting your chocolate. Any method goes here: the microwave works great, or you can do it over a double boiler. Whatever method you choose, just be sure not to overheat your chocolate, which can cause it to seize or become grainy. When the chocolate is melted, add in corn syrup and stir until the mixture no longer has any visible streaks.
Immediately after mixing, the mixture will be very soft. Wrap it in plastic wrap and let it firm up at room temperature—it will only take about an hour or so. Once the modeling chocolate has rested, you can use your hands to gently knead it to a workable consistency. If you’ve made a firmer modeling chocolate, Evan suggests jump-starting this process by microwaving the chocolate in very short bursts (five seconds or so) to help it soften slightly and get the kneading started.
This is truly a confection that anyone can make. Beginners can keep it simple and enjoy the chocolate as a treat on its own. Those looking to bake (or, in this case, candy) things up a notch can try making lollipops using the modeling chocolate as a sweet center. Or, you can go wild and cover a cake entirely with malleable modeling chocolate. It will produce a gorgeous smooth finish (like fondant!) that actually tastes so good. Evan even makes beautiful decor—like stunning chocolate roses—that truly taste as good as they look.
Written by: Erin Jeanne McDowell
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6 Comments
Without details like this the article is pretty much worthless.
People really need to get over this knee jerk reaction to corn syrup, a perfectly innocent and highly useful product.
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