Modelling Chocolate

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Lately my favourite show on TV is ‘Choccywoccydoodah’. The way they sculpt beautiful creations on chocolates is just mindblowing. Such amazing talent!!! Truly inspiring!! I was so inspired that I decided to try out my moulding skills by making chocolate roses to decorate J’s birthday cake.

As I didn’t have corn syrup, I went ahead and used the Corn Syrup Substitute, that I made. Voila!!! It worked. I was really thrilled that my maiden attempt was successful. Gladly sharing the recipe with all you prospective Chocolate artists. 🙂

Modelling Chocolate

Source: Internet

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Modelling Chocolate
Lately my favourite show on TV is 'Choccywoccydoodah'. The way they sculpt beautiful creations on chocolates is just mindblowing. Such amazing talent!!! Truly inspiring!! I was so inspired that I decided to try out my moulding skills by making chocolate roses to decorate J's birthday cake. As I didn
  1. Melt the chocolate pieces in a double boiler. Away from the heat, add the corn syrup and mix well till a solid mass is formed and pulls away from the sides of the bowl. Transfer to a plastic wrap, cover and refrigerate for a couple of hours till it sets. Take out the chocolate and leave outside for about 30 minutes. Knead the chocolate vigorously. Initially it may look grainy but continue with the kneading. It is the heat from your hand while kneading that makes the difference. Continue till you get a soft and pliable dough. This may take some time. Patience pays!! 🙂 Your Modelling Chocolate is ready. Go ahead and experiment..:-).
  2. How to make chocolate rose.
  3. Take a bit of the chocolate dough and roll into a tear shape as shown in the picture. To make the petals, take another small bit and flatten it into a circle. Place it in between plastic wraps and flatten it either with your hand or using a spoon. If using spoon, gently press the circle with the back of the spoon in a circular motion and flatten into desired thickness. Take the petal and attach to the base of the tear shaped cone. Shape the edges outwards. Continue making the petals and attach them, overlapping the other petals, till you get the desired shape and size. Cover loosely with a plastic wrap and refrigerate till use.
Recipe Notes


You can use Light Corn SyrupSubstitute


Light Corn Syrup Substitute


If you want to make with white chocolate, use 1-1/2 to 2 tablespoons of corn syrup for 200 gms of white chocolate

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  1. Kunjumol says:

    Awesome!!!!Hats off to you…..I wish I could…

  2. Mareena Jerrish says:

    Try it out..who knows? you may be able to do it better….

  3. Anuradha says:

    great work merri…patience personified.. 🙂

  4. Mareena Jerrish says:

    Thank You Anu 🙂

  5. lovefoodcookfood says:

    They look beautiful! Must take a lot of patience to make them. 🙂

  6. Mareena Jerrish says:

    Yes Jennifer..they took some time to take the final shape..but then as they say “No pain, No Gain ” 🙂

  7. anonymous says:

    If I want to make differnt colour flowers can i add different colur to the white chocolate and make. How did you get the leaf shape.

  8. Mareena Jerrish says:

    Yes you could do that. As foe the leaf, I just cut using a knife. 🙂

  9. payal says:

    cn i use liquid colours for colouring white modelling chocolate..?

  10. Mareena Jerrish says:

    Have never tried using colouring liquids…so wont be able to confidently say so. Gel would work fine though..

  11. ameena says:

    Lovely!…love it ! 🙂 i was wondering how you did it, had never gone through the Cake Decorations section … glad you posted it..thank you so much 🙂

  12. Mareena Jerrish says:

    Thank you Ameena 🙂

  13. Regina says:

    I wanted to make modelling chocolate for a while now; but faced the same problem as you – no corn syrup! Thanks a tonne for the substitute! Gonna try it soon!

  14. Mareena Jerrish says:

    Good Luck Regina !!

  15. Regina says:

    The modelling chocolate did not work 🙁 I melted white chocolate, added a few tablespoonfuls of glucose syrup (I read online that you can use glucose syrup in place of corn syrup). The chocolate seized instantly and formed into a dough. I refrigerated it for about half an hour. When I took it out it was rock solid and even after working it, it got a strange grease like feel and was horribly crumbly. What did I do wrong?!

  16. Mareena Jerrish says:

    Usually chocolate seizes if a liquid that has lower temperature than the chocolate is added to it. Looks like u were able to kned it after all. It does turn a little greasy initially..but later it will hold requires a LOT of time to reach the right consistency. The heat from the hand is that helps the choclate turn into a mouldable form. Hope I am clear

  17. Rajshree says:

    u need to use the gel/powdered food colors.. dont use the water based ones

  18. anonymous says:

    Can I use liquid glucose instead of corn syrup .

  19. Mareena Jerrish says:

    Sorry for the delay in replying. Hadnt seen ur message. yes you can use liquid glucose instead of corn syrup 🙂

  20. Divya sooraj says:

    Thnks mareena for such lovely recipes……….I m going to try the corn syrup subs very
    Very becoz I love cake decoration and ur suggestions r so so very inspiring and tempting!

  21. Mareena Jerrish says:

    Thank you Divya

  22. Jancy says:

    Hi Mareena, In the market I saw dark and light corn syrup available. Which one do you suggest for modeling chocolate. Thanks in advance.

  23. Mareena Jerrish says:

    Hi Jancy,
    Go for the light corn syrup.

  24. anonymous says:

    hi ,love ur post..grt wrk.can we eat modelling choc, and can we add flavours to the modelling choclate..

  25. madhuri says:

    hi,lov ths post.can we eat ths modelling choclate and we can add some flavours to it?

  26. Mareena Jerrish says:

    The chocolate tends to seize if you add any liquid into it.. So I doubt if it would be a good idea

  27. Jancy says:

    I tried it on my cake…it looks good 🙂 If there was option to attach pic here, I surely would have. Thanks Mareena!!

  28. Olarhsumbo Adesegun says:


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