Sculpting Chocolate
Transform your cake and pastry creations with this easy, two-ingredient Sculpting Chocolate recipe—a must-have for decorators and artists alike. Made with just semi-sweet, milk, or white chocolate and a touch of corn syrup, this pliable and versatile chocolate dough lets you craft intricate shapes, figurines, and decorations with ease. The recipe is surprisingly quick, taking only 15 minutes of active prep and cook time, with an essential resting period to achieve the perfect consistency. Melt, mix, and mold your way to stunning edible masterpieces, whether you're creating delicate roses or bold sculptural accents for your desserts. Perfect for beginners and pros alike, this sculpting chocolate stores well at room temperature, making it great for both immediate projects and future inspiration. Let your creativity shine with this essential decorating tool!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Chocolate (semi-sweet, milk, or white)
- 60 ml Corn syrup
Directions
Step 1
1. Chop the chocolate into small, even pieces and place it in a microwave-safe bowl.
Step 2
2. Melt the chocolate in the microwave in 20-30 second increments, stirring after each interval to ensure it melts evenly and doesn’t burn. Alternatively, melt the chocolate using a double boiler on low heat.
Step 3
3. Once the chocolate is fully melted and smooth, let it cool slightly – it should still be warm, but not hot to the touch.
Step 4
4. Warm the corn syrup slightly (about 10 seconds in the microwave) to make it runnier and easier to incorporate into the chocolate.
Step 5
5. Gradually add the corn syrup to the melted chocolate, stirring constantly. The mixture will start to seize and thicken rapidly. Keep stirring until fully combined and the mixture forms a soft, pliable dough.
Step 6
6. Transfer the dough to a sheet of plastic wrap and flatten it into a disc. Wrap it tightly to prevent drying out.
Step 7
7. Let the sculpting chocolate rest at room temperature for 6-8 hours, or until it firms up to a workable consistency.
Step 8
8. Once rested, knead the sculpting chocolate briefly to soften it before use. If it’s too stiff, warm it slightly with your hands or in the microwave in 5-10 second bursts.
Step 9
9. Use as desired to mold, sculpt, or shape into decorations. Store any leftovers tightly wrapped at room temperature.
Nutrition Facts
| Serving size | (281.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1299.7 |
| Total Fat 62.8g | 0% |
| Saturated Fat 38.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 24mg | 0% |
| Sodium 208.3mg | 0% |
| Total Carbohydrate 181.1g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 159.7g | |
| Protein 12.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 388.6mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 744.8mg | 0% |
Source of Calories