Vegan Modeling Chocolate
Vegan Modeling Chocolate is a great way to add an edible decoration to cakes, cupcakes, and cookies. It’s basically chocolate clay and you can sculpt anything you want!
This recipe and method works with vegan chocolate or vegan white chocolate. Vegan white chocolate will give off lots of cocoa butter as you mix it, but you can simply drain it off, or dab it off with a paper towel. Add any color of food coloring to the Vegan white modeling chocolate and your sculpting options are endless. You can even roll it out into a sheet and encase an entire cake. I’ve even taken two different colors of vegan modeling chocolate to blend a new color. You just knead it until it’s reached your desired tone.
How to Make Vegan Modeling Chocolate
The process of making vegan modeling chocolate is very simple. First you melt chocolate, and then you fold in corn syrup. Do be careful not to over mix it, just mix it until it becomes thick and no longer a runny melted chocolate. It’s done mixing once it reaches a sort of frozen yogurt consistency. Overmixing may push out too much cocoa butter, but it’s not the worse thing to happen. Like mentioned above, just pour it off or dab it off. The resulting modeling chocolate may just be a little more dry.
After you make the modeling chocolate will harden quite a bit, but to use it, simply knead it in your hands to make it malleable again. The warmth of your hands will warm up the fats in the chocolate enough to make it possible to sculpt again. If it’s too warm, just set it in a cool place again, or even briefly in the fridge to cool it down again.
Have fun making amazing edible vegan decorations!
Vegan Modeling Chocolate
Ingredients
Real Chocolate
- 16 ounces Vegan Chocolate Chips
- 6 ounces Corn Syrup
White Vegan Chocolate
- 16 ounces Vegan White Chocolate Chips
- 4 ounces Corn Syrup
- Food Coloring optional
Instructions
- Melt the chocolate in a double boiler or in the microwave.
- Remove the chocolate from the heat and cool it briefly.
- Pour in the corn syrup over the chocolate. (If you are using white chocolate and coloring it with food coloring, add the food coloring to the corn syrup)
- Fold the corn syrup into the melted chocolate until it is well incorporated and the mixture is not longer a runny melted chocolate, more like frozen yogurt.
- Wrap the modeling chocolate in cling film and let it cool and harden for 3 to 24 hours.
- When the modeling chocolate has hardened, just knead it with your hands to warm it up and then sculpt it as you wish.
This worked out great! How long does it store? What’s the best way to store left over modeling chocolate?
That’s great to hear! I’d say it can keep for about 2 months in your cupboard, 3 months if it hasn’t dried out too much. If it seems dry and crumbly, just knead it back together and the heat of your hands will make it “claylike” again. But if it’s been about 2-3 months and it doesn’t become pliable again, then it’s probably done. It’s all stable ingredients so you don’t have to worry about spoiling. I store it by wrapping it in plastic wrap or ziplock, and then put that in an airtight container and just keep it in my cupboard!
Can the corn syrup be substitute for another syrup?
Thank you
Hi there! I haven’t used any other syrups than corn syrup, and the reason is they don’t offer the same elasticity as corn syrup. However, you can use glucose, tapioca syrup, and even golden syrup. The result will be different though, and might even be a little crumbly. I hope that helps!