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4.9 out of 5 stars out of 5 stars
(123 Reviews )

Guittard Semisweet Chocolate Wafers

4.8 out of 5 stars out of 5 stars
(285 Reviews )

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Q: I made the white modelling chocolate per the recipe; it was dead easy and came together perfectly. I'm finding it a little greasy though - is that normal? Any suggestions what I can do to eliminate that? I used Bernard Callebaut Couverture Chocolate.
A: Hi Nicole! It is important that the corn syrup is not over 110°F or you can get a greasy result: kingarthurbaking.com/blog/2022/06/02/modeling-chocolate-for-cake-decorating Thanks so much for contacting us with your recipe question! Happy Baking! DavidB@KA
Q: I tried making this, and the consistency was more of a soft fudge, definitely not firm enough to shape. When I was melting the chocolate to make it, it got too warm and went up to around 115 degrees, could it be because of that?
A: Hi Micah! The lower the cocoa percentage of your chocolate, the softer the modeling chocolate will be. The higher heat can turn it grainy but the softness will depend on the chocolate and a scale is the best way to make the recipe. Thanks so much for contacting us with your recipe question! Happy Baking! DavidB@KA.
Q: I've never used or made modeling chocolate before, does the chocolate stiffen back/become less pliable up after you've shaped it into the design you want or do you need to be careful with it afterwards?
A: Hi Micha! It does stiffen up somewhat as it cools from your hands but will hold up in warmer weather. Thanks so much for contacting us with your recipe question! Happy Baking! DavidB@KA
Q: Can you use the modeling chocolate on whip cream?
A: Hi Ala! Modeling chocolate will hold up on a layer of whipped cream. Thanks so much for contacting us with your recipe question! Happy Baking! DavidB@KA
Q: The recipe is the same for white and semisweet chocolate. Is this correct? I’m wondering if it’s a misprint. Thanks.
A: Hi Jean! Yes, we tested both recipes with those quantities. Thanks for contacting us with your comments! Happy Baking! DavidB@KA

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Modeling chocolate is simple to make and fun to work with; once mixed and rested it has the consistency of a Tootsie Roll. When kneaded, the warmth of your hands makes it pliable enough to roll, cut into shapes, or form into flowers or other designs. It can be made with dark or white chocolate, tinted for your desired effect, and is much tastier than traditional gum paste.
In a heatproof bowl set over simmering water (or in a double boiler), melt the chocolate. Stir constantly until melted; don’t let its temperature rise above 110°F. Remove from the heat.
Warm the corn syrup to 110°F, add to the melted chocolate, and stir until the mixture is uniform. It will look grainy at first but smooth out as you keep stirring.
Allow the mixture to cool, then cover and let rest at room temperature for 2 hours. It will set up and become quite stiff.
When you’re ready to use it, take a chunk and work it in your hands until it softens. From this point you can tint it with gel colors, roll it out and cut it with decorative cutters, or shape it any way you choose, like modeling clay; the chocolate will set once more as it cools.
Store modeling chocolate in an airtight container, cool and dry, for up to three weeks.
Chocolate with a wide range of cocoa percentages will work in this recipe; the only difference will be the consistency of the final modeling chocolate. (The lower the cocoa percentage, the softer the modeling chocolate will be.) Our test kitchen likes using Guittard semisweet chocolate wafers or Ghirardelli semisweet chocolate bars to make dark modeling chocolate, and Ghiradelli white chocolate bars to make white modeling chocolate. (Heads up: At King Arthur, we only recommend the products that we, as bakers, truly love. When you buy through external links on our site, we may earn an affiliate commission.)
To tint white modeling chocolate, work a portion of it with your hands until pliable and add 3 to 5 drops of gel food coloring. Fold the chocolate over on itself until it’s marbled; you can roll and shape it at this point for a nice look, or keep kneading until the color is uniform. Add more coloring until you have the look you want.
If the chocolate becomes too soft and starts to stick, dust your work surface/rolling pin/hands with unsweetened cocoa (for dark chocolate) or confectioners’ sugar (for white or colored chocolate).
Modeling Chocolate can be rolled out and cut into shapes using any cutter you like; the chocolate stays flexible so you can place it on the curved contours of a layer cake. Roll into thin strips to make letters, mix white and dark chocolates for a marbled effect, or sculpt individual flower petals for delicious edible roses.
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