An overview of chocolate modeling for UK confectioners

Introduction

Many people in the UK watch popular TV shows on how to make cakes, and many will want to try and recreate some of the amazing cake designs. A big problem arises when it comes to obtaining or making modeling chocolate for the creation of figures. A main ingredient used in the typical recipe is not available in the UK.

Chocolate modeling.

Modeling chocolate or “Chocolate Clay” is an edible food and works exactly as its name implies: it allows the user to use it like a clay. A chocolate clay that can be made into figures and, once allowed to dry, remains fixed. position, and you can eat!

The main recipe used to make modeling chocolate on TV and in the US is: milk chocolate, white chocolate and corn syrup.

These 2 basic ingredients – “chocolate and corn syrup” – will leave UK pastry chefs upset and bewildered as to why their modeling chocolate never works.

The main problem is the corn syrup: this ingredient, despite being very popular in the US, is a very niche product in the UK and very difficult to buy in stores. You can get it online, but even if you get the corn syrup, you also have to deal with this problem…

UK chocolate is VERY different from what is available in the US. The EU sometimes refers to UK chocolate as “vegolate” as it contains such a low amount of the actual ingredient that makes the chocolate chocolate. US chocolate does not suffer from this problem. This means that 100g of American chocolate contains a much higher amount of chocolate than the UK product.

The UK modeling chocolate recipe.

Without further explanation, this is the recipe to use if you live in the UK and want to make modeling chocolate or modeling clay.

• 100g Tesco Own brand white/milk chocolate. (UK chocolates vary, this is exactly the one tested) Any brand will work but the amount of syrup will need to be changed to suit the cocoa content.

• 50 g of Tate and Lyle golden syrup.

Guide:

• Step 1: Heat the syrup for 30 seconds in the microwave. It will become very liquid.
• Step 2: Crush the chocolate into pieces as small as possible; consider blending it to a powder.
• Step 3: In short microwave bursts – melt chocolate until smooth
• Stage 4: Reheat the syrup for 15 seconds, then pour it into the melted chocolate.
• step 5: Mix the ingredients until they form a ball. The sides of your plate will be wiped clean, and then you pour the lump onto foil and put it in the fridge. It will look oily but that’s okay. DO NOT mix once the ball has formed, otherwise the ingredients will start to separate and you will have wasted your chocolate. Leave for a couple of hours.
• Step 6: The chocolate will harden. Break up the amount you want to use and knead again until it becomes soft clay.

Advice: Avoid water – Anywhere. The chocolate will react! Make sure your hands are dry and cool. Too hot and the chocolate will melt too quickly.

Remember: Modeling Chocolate is very oily, if it seems very greasy while using it, that is normal. You should take breaks when the chocolate starts to get too hot.