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How to Make Modeling Chocolate Figures

MODELING CHOCOLATE used for these instructions
doll HERE...inst. are for gumpaste. Sub modeling choc. Use instructions below

Make CHOCOLATE People book
People Molds and clothes patterns
Figures I've made directions included
Baby molds

Use any mold, for chocolate, gumpaste, or just shape it with your hands.

Modeling chocolate is semi-flexible chocolate that is can be molded into shapes of all sizes, including figures. Modeling chocolate is a tasty alternative to fondant or gum paste, which is inedible when hard. Modeling chocolate is not only easy to use, but it is also tasty to eat at any part of the candy-making process. Making a figure from modeling chocolate is not difficult, but can be time-consuming. Use your imagination and creativity to create all kinds of chocolate figures.

Modelling chocolate is basically like modelling clay: only made of chocolate! It tastes like chocolate but behaves like clay, meaning you can use it to sculpt figures and things. Bakers use it wherever they might use sugar paste.

Break off small pieces of chocolate with your fingers or a dull knife or spoon. I wore gloves as suggested and glad I did as it's quite oily. I added some pink colour gel to mine (a bit too much if I'm honest), and it took about the same amount of time as colouring sugar paste. Knead the chocolate between your hands until it become flexible. At this point it looked VERY oily, but the instructions said this was fine, so I poured it onto some foil and popped it in the fridge. Two hours later, it was just perfect.

Make the body for the figure first. Depending on the size, the amount of chocolate will vary. This recipe will make a figure about 4 inches high. Roll enough chocolate to make a two-inch tube from the chocolate. Make the tube about two inches wide as well. Roll a one inch ball of chocolate and place it on top of the base chocolate for a head. Use a small amount of melted chocolate to glue the head to the body.

Roll four "worms" from chocolate to make the arms and legs of the figure. Stick the arms and legs to the body with toothpicks. You can make the figure standing or sitting depending on where you place the legs. Try it, let the kids try it!

Glue on tiny chocolate ears and a nose with melted chocolate. Use the small shaping tool to create a mouth, eyes, hands, feet, body definition, chin, clothing and other details for the figure. Use additional colors of chocolate to decorate the figure, or use fondant to make clothing or colored details.

But when it came to rolling it out it was a revelation. I had run out of icing sugar so I had nothing to dust with, but on a plastic mat it rolled out nicely WITHOUT STICKING. Very pliable too, mre so than sugarpaste, and much more forgiving. I cut out some shapes and put them on some foil to pop in the fridge. I experimented with shaping the flowers a bit and adding some white centres, and it was SO easy. It holds it's shape beautifully. Then I put it back in the fridge to harden for use later.

The final result looked lovely. I urge you to have a go at this because it's SO easy. And if you need cake decorations at the last minute, it's perfect, because unlike sugar paste shapes, you don't need to leave them for days to dry - half an hour in the fridge and off you go. Brilliant!

Making Decorations
To easily make shapes, roll in a pasta machine and cut shapes with a knife, pastry roller, scissors or decorating cutters. Texture with a grater, mold or any clean crafting stamp.

Most shapes begin with a ball and evolve. If the modeling chocolate gets sticky roll with one hand against a cool surface instead of rolling between two hands. Make cuts with scissors or a knife to separate parts like a beak, legs, tail or fingers.

If parts don’t want to stick together moisten the edge with a little water or egg white. “Innies and outies” can help hold a figure together – make a pointy end on one piece to stick into a hole on the other piece (like a pointy neck into a hole between the shoulders of a figure).

Roll it thin to cover a cake, make ribbons or ruffles (if you have worked with fondant, use it the same way). To smooth a piece or bring out the shine, lightly rub it with your hand. The cocoa butter on the surface warms up and shines. To color, work in any type food coloring (gel, paste, powder). Paint with food color thinned with a very little bit of alcohol or brush with petal dust or luster dust.

How To Cover A Cake With Modeling Chocolate
Would you like to cover your cake in modeling chocolate rather than fondant?  Yes, it can be done.  Here are a few tips to make your decorated cake successful.


  • First, start with a firm cake that can withstand the weight.  Modeling chocolate will be heavier than icing.
  • Second, you can use a rolling-pin to roll out the modeling chocolate, but the process will be much easier if you have a pasta machine.
  • Third, you will still need to frost your cake with a thin layer of butter cream frosting before applying the modeling chocolate coating.
  • DO NOT over heat the chocolate.  Once chocolate is burnt there is nothing you can do to revive it.  Throw it away and start over.
  • Coloring modeling chocolate is easy!  (More below) You can use colored chocolate chips to start with.  Another option is to use white chocolate and add coloring that is made specifically for chocolate when you are melting the chocolate. The method we use is to add gel color once the modeling chocolate has been made. Americolor gel is what we use in the shop.
  • Modeling chocolate sets up pretty firm.  You can microwave it for a few seconds (and I'm serious about a 10) before kneading.  Again, don't over heat it.

  • Instructions
    Step 1
    Liberally dust your work area with corn starch to prevent sticking.

    Step 2
    Roll the modeling chocolate (already colored and kneaded) through a pasta machine or manually with a rolling-pin.  You are seeking an even thickness, not too thin because you will need to move the flat piece of modeling chocolate over to the cake.

    Step 3
    If you are using a rolling-pin, drape the rolled modeling chocolate over your rolling-pin to move it to the pre-iced cake.

    Step 4
    Smooth out the modeling chocolate so that  you have a sleek look.

    Step 5
    Trim any excess modeling chocolate with a sharp knife.

    Step 6
    Use your imagination and have fun.

    How To Get a Tie-Dye Effect With Modeling Chocolate

    After you have prepared a batch of white modeling chocolate divide it into as many groups as you want colors in the finished product.  For example, if want four colors in your tie-dye then divide the modeling chocolate into four sections.  Store the modeling chocolate in a plastic zip lock bag so that it does not dry out too much as you are preparing your next color.

    Step 1
    Color 1/4 of the modeling chocolate at a time following the instructions for using food coloring with modeling chocolate.  For example, you could color 1/4 of the modeling chocolate pink, 1/4 purple, 1/4 blue, and then leave 1/4 of the modeling chocolate white.

    Step 2
    Roll each color of modeling chocolate into a snake.

    Step 3
    Take the four snake-shaped forms and holding them at one end, twist them together.

    Step 4
    Fold the twisted multicolored snake in half.

    Step 5
    Roll the modeling chocolate and use.

    Coloring Modeling Chocolate with Food Coloring

    If you can find a chocolate that is just the color you need for your cake decorating project then you are in luck. Wilton and a few other manufacturers make colored chocolate wafers.  If you are looking for colored wafers you can find some among the featured products on the Modeling Chocolate Essentials page.

    Most of the time, however, you’ll want a very specific color — a shade that you can’t find in a colored wafer.  Or perhaps you will want to use a premium white chocolate because you prefer its taste.  Either way, you will need to add food coloring to the basic modeling chocolate recipe.  With food coloring, you can create modeling chocolate in any color of the rainbow with two important caveats.

    First, do NOT use liquid food coloring.  Use Candy Coloring, coloring made especially for chocolate.
    Second, you will have to start with white chocolate to achieve any color other than a  brown or black.
    Wear Food-safe gloves.

    The amount of food coloring that you will need to add to the recipe will depend entirely on the look that you are seeking.  In general, you will need to use less gel coloring than if you are using a powder food coloring.  To get the right shades and colors you will simply have to use a bit of trial and error.


    After the modeling chocolate has set (step 4 of the recipe), you will take a small chunk of the modeling chocolate to color.  Try to estimate the amount of chocolate that you will need in that color and then add bit so that you have a margin of error.  Make sure that the chunk you start with is not too large for you to be able to mix it well with your hands.  As you knead it, the chocolate will soften up.  If it gets overly sticky you can set it aside or chill it until it firms up again.  If you are in a hurry, you can add a small amount of cornstarch to your hands to prevent the modeling chocolate from sticking so much.

    Add small amounts of food coloring at a time and knead them in well before adding more.  If you inadvertently add too much of a color, add more of the white modeling chocolate to tone it down.

    This is a bit messy and likely will stain your hands.  To avoid some of the mess you can either put the modeling chocolate and the food coloring in a plastic zip lock bag and kneading the dough through the plastic bag.  A better option would be to wear food-safe gloves.

    You will  knead the dough with your hands until the modeling chocolate is a  consistent color and the shade and color that you want.  If the color is too light add more food coloring and begin the kneading process again.

    When you’ve finished coloring one chunk of modeling chocolate put it in a sealed container then repeat the above steps to create the next color that you need for your project.

    Make Two-Dimensional Decorations With Modeling Chocolate
    Posted on May 31, 2011 by ModelingChocolateMagic
    There are lots of uses for modeling chocolate.  A very easy one, if you are a beginner, is to make two-dimensional decorations for cupcakes or other confections.

    Things You’ll Need

    A batch of modeling chocolate
    cookie cutters
    corn starch or cocoa powder
    Optional:  Candy coloring to color or paint the modeling chocolate

    We are going to cut the modeling chocolate with cookie cutters to make dramatic 2D decorations for cupcakes, but first you will need to cook up a batch of modeling chocolate.  Prepare the modeling chocolate at least a day ahead of time.

    Prepare the modeling chocolate several hours before you plan to use it.

    Dust your working surface with ample amounts of cornstarch or cocoa powder. Keep the corn starch or cocoa powder on hand and continue to add it to ensure that the modeling clay does not stick to your work surface.

    Take a lump of well-kneaded modeling chocolate. Pretend that the modeling chocolate is Play-Dough. Make a rope out of the modeling chocolate. Flatten the rope out with your hands. Use a rolling-pin and start rolling the modeling chocolate until it becomes a uniform flat sheet. When you start you will have to rock the rolling-pin back and forth.

    Keep checking to make sure the chocolate has not stuck to the table. If it is getting sticky put more corn starch down. Continue to roll the modeling chocolate until it is uniformly thin and smooth. Put the modeling chocolate in the refrigerator if it gets too sticky.

    Step 4    CUT AND SHAPE
    Candy eyes...need tiny
    If you’ve never used modeling chocolate before you’ll want to start by making something simple. Use small cookie cutters and cut the flattened modeling chocolate into shapes. Anything goes. You can cut modeling chocolate into flower or butterfly shapes, and then use textured objects (a piece of lace, a potato ricer, or any other object with an interesting texture to add texture of the shapes. You can also hand-score the chocolate to add intricate details or use another cookie cutter or a knife to cut out designs.

    Here, a small circular cookie cutter was used to make a ladybug shape out of red modeling chocolate.  A knife was used to cut out the pie-shaped design.  Pipe a few dots of melted chocolate onto the modeling chocolate disk to add the tell-tale lady bug dots.

    When you are happy with the final product put your modeling chocolate decorations in the refrigerator in a sealed container. They will store well for a month.

    Use the modeling chocolate shapes to decorate frosted cupcakes and wait for the oohs and aahs.

    Modeling Roses
    Chocolate roses are a great way to add some sophisticated flair to cakes and cupcakes. They are made using modelling chocolate, a simple combination of chocolate and glucose which creates a flexible, moldable material. Ideal for roses and other simple flowers, it can also be cut or shaped into other decorations to liven up your baking.

    You will need rose petal cutters of various sizes according to the size of roses you wish to make.
    Use whatever color of modeling chocolate desired.
    Follow instructions above for rolling out and cutting.
    Petals stick to themselves with no water or other liquid. No "glue" needed.
    If you need them to have a stem, insert toothpicks. Be sure to inform recipient of this!

    First, make a bulb in a round cone shape.
    Start with 3 small petals and graduate to larer sizes as the rose forms.
    Keep petals up so they don't look like a pinecone. (if turned over, all petals should touch the table).
    Easy! No drying time and SOOO edible.