Simple Modeling Chocolate

NSLIJ Children’s Cohen cake

When I started on this sweet journey my humorous instructor Tasha Young provided me with a simple modeling chocolate recipe that tastes fantastic and gets the job done.

  • 1-14 ounce package of candy/chocolate melts
  • 1/3 cup light corn syrup

Melt candy melts according to directions on the packages (melts better if they are broken up into chips and small pieces). Mix 1/3 cup corn syrup and stir well. Pour mixture onto wax paper and let dry at room temperature. Break pieces off and begin working like pizza dough. Once all is mixed in to a large piece of flexible/workable consistency, wrap well and store at room temperature. THIS RECIPE WORKS BEST IF LEFT TO DRY OVERNIGHT.

To Tint: Use Wilton Candy or Icing Color. Knead it until well blended.

To Store: This can be store in air-tight container for weeks.