5 from 2 votes

Modeling Chocolate Recipe

If you liked play doh as a child, you're going to love this easy modeling chocolate recipe.
Prep Time 1 hr
Total Time 1 hr
Servings 1
Author Hostess At Heart


  • 450 gr/1 lb dark or white chocolate or coating chocolate roughly chopped into 1 inch pieces
  • 110 ml light corn syrup 1 cup minus 2 tsp
  • Gel color if using white chocolate


  • Using a glass bowl, melt the chocolate in a microwave at 50% power for one minute at a time. Stir after each minute because chocolate will not look like it has started melting. This should only take about 2 minutes total. (You could also us a double boiler) Stir until smooth.
  • Heat corn syrup in a glass cup or bowl for 30 seconds in the microwave.
  • Slowly, while stirring, gently fold syrup into chocolate. Cut and fold two to three times. Mixture will initially look glossy.
  • Fold two or three more times. Mixture will begin to loose it's shine and resemble soft serve ice cream. Stop stirring.
  • Pour all of the modeling chocolate into a large zip lock bag. Flatten the bag and spread the chocolate out as much as you can into a thin layer.
  • Put the bag into the freezer for 30 minutes. After 30 minutes, remove from the freezer and break the chocolate into large pieces. Allow to sit out 20 to 30 minutes to slightly soften.
  • Once malleable, start kneading it until soft and pliable.
  • Form into a ball and wrap with plastic wrap. Refrigerate until using. I formed mine into 6 individual balls.
  • Store up to 6 months in the refrigerator or freezer for up to 2 years.


Prep time includes inactive waiting time.
Original recipe provided by Lara Clarke of Tasty Treats and adapted by Shillpa Bhaambri from Cakeline the Journey


Serving: 1g | Calories: 3002kcal | Carbohydrates: 291g | Protein: 35g | Fat: 192g | Saturated Fat: 110g | Cholesterol: 14mg | Sodium: 158mg | Potassium: 3218mg | Fiber: 49g | Sugar: 192g | Vitamin A: 176IU | Calcium: 343mg | Iron: 54mg
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