How To Make Modelling Chocolate: Step By Step Tutorial. Video Included
I’ve been trying different modelling chocolate recipes for months, but they didn’t turn out as expected.
That’s way I want to share with you this perfect recipe today. Whether due to poor formulated or incomplete recipes out there, I now have my own chocolate recipe. I often receive comments or messages on how to make modelling chocolate, so I decided to make this step by step tutorial. But, as I always say, I’ve had to make many mistakes to finally find this perfect recipe.
My modelling chocolate recipe
This is my step by step tutorial on how to make modelling chocolate. It’s a very special recipe for me, as I’ve managed to find the perfect consistency for modelling. The result is an unfailing, tasty chocolate, easy to make and not expensive. Here’s the step by step video where you can watch the entire process, but you’ll also find the written recipe below.
TOOLS AND EQUIPMENT
- Kitchen scale
- 1 big bowl
- 1 small bowl
- Kitchen thermometer
- Freezer plastic bags
- 100gr white chocolate
- 30gr glucose
- 20gr honey
Modelling chocolate recipe
You can use whatever chocolate brand you want. If you use a good quality chocolate for baking, you’ll get a softer, more natural modelling chocolate. I usually use Belcolade or Barri Callebaut chocolate, both high-quality products from Belgium. With these chocolates, you’ll get a slightly softer modelling paste.
If, for example, you use Nestlé’s melting chocolate or Torras’ chocolates, you’ll get a harder paste.
As for the honey, its quality is not important. It’s better to use fluid honey, of a simple quality. Artisan honey tends to curdle and granulate with cold.
How to make white modelling chocolate step by step
1. Chop the chocolate and put it in a bowl. Melt it in the microwave in steps of 30 seconds in order to keep it from burning or overheating. Stir it every time you take it out of the microwave to make sure that all of it heats evenly.
2. Once you’ve melted the white chocolate, make sure its temperature doesn’t exceed 37 degrees Celsius. You can use a kitchen thermometer or simply touch it and check out that you don’t feel heat. If you do feel heat, keep stirring until it cools down a little.
3. Put a big spoonful of glucose in a small bowl and heat slightly in the microwave. Be careful not to burn yourself: glucose is very sticky and it heats quickly.
4. Put the bowl with the chocolate in a kitchen scale and pour 30gr of the heated glucose. Then, pour 20gr of honey into it as well.
5. Stir the mixture slowly with a spoon. You’ll see that all the ingredients will start to blend and form an increasingly denser dough. When it starts to unstick from the bowl, stop stirring. If you stir it excessively, the dough can go bad.
6. Put the dough in a plastic, freezer bag. Remove the remaining air and zip it.
7. It is vital that you let the chocolate rest for two days at room temperature. That way, it will crystallise properly and the fats will cool down.
8. After two days of rest, put the chocolate out of the bag and start to knead by portions. It will break down at first, but keep kneading for a few minutes. You’ll see that the chocolate will get homogeneous and silky.
9. After kneading, keep it again in the bag. Your chocolate is now ready for modelling!
SOME TIPS FOR GETTING A PERFECT MODELLING CHOCOLATE
It seems like a tricky recipe, but it’s not. I advise you to keep these three things in mind:
- Watch out for the chocolate temperature at all times.
- Do not blend the chocolate excessively.
- Respect the resting times.
I hope you find this recipe useful. I’d love to read your comments about it. If you have any questions, you can leave a comment as well. If you’re looking for more recipes or tutorials, you can visit my creative pastry blog.
Are we put the heat glucose in the chocolate….. how many the temperature of the glucose?
Hi Riham! Yes, the glucose must be at 37º Celsius.
Thanks for visiting the blog!