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Chocolate Plastic (Chocolate Modeling Clay/Dough)

5 from 2 votes
Course: Sweets
Cuisine: American
Keyword: chocolate modelling clay, chocolate modelling dough, chocolate plastic, chocolate plastic recipe, fondant alternative, fondant alternative recipe, how to make a fondant alternative, how to make chocolate plastic
Author: Olive
I was (and still am) not very fond of fondant so I was trying to find a good alternative to it and I was so happy to have found a detailed step-by-step tutorial on how to make chocolate modeling clay from Baking Obsession (thank you!).
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Ingredients (click ingredient to buy it)

FOR DARK CHOCOLATE MODELING CLAY:

Instructions

  • Put chocolate in a heat-proof bowl and set the bowl of chocolate in the hot water.
  • Stir constantly until the chocolate is melted and smooth.
  • Off the heat, add the corn syrup and stir with a wooden spoon until the mixture thickens and pulls away from the sides of the bowl.
  • Transfer the chocolate mixture onto a piece of plastic wrap and pat it into a thin disk, about 6 mm thick.
  • Fold the plastic wrap over the chocolate and refrigerate for at least a couple of hours or up to several weeks (check the expiration date on your chocolate).
  • Take the chocolate plastic out of the refrigerator.
  • Leave it on a counter for 30 minutes to soften slightly.
  • Knead the plastic with your hands to make it smooth and pliable.
  • Use it to make roses or roll it to a certain thickness and cut different fun shapes with it to decorate cakes and cupcakes.
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