White Modeling Chocolate

White Modeling Chocolate: Before and After

Ingredients
7 oz or 1/2 of a 14 oz bag of white chocolate, chopped
1 1/2 – 2 tablespoons light corn syrup

Preparation

To keep the corn syrup from sticking to your measuring spoon, spray with Pam or wipe with a little cooking oil.

Melt the chocolate in a double boiler over med-low heat. Be sure NOT to use white chocolate chips. They have an added agent to prevent melting and will not provide the right consistency. Stir the chocolate until thoroughly melted and smooth. Remove from heat.

Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until the corn syrup is mixed completely. The chocolate should pull away from the sides of the pot and be warm to the touch. Place the chocolate in a ziplock freezer bag. Remove as much air as possible.

Refrigerate overnight or until completely cool. Chocolate will conform back to a pliable consistency after reworking it thoroughly. White modeling chocolate can be dyed any rainbow of colors and can be molded into any number of beautiful things. To celebrate fall try pumpkins, scarecrows or candy corn!

To achieve the texture I used for the Raggedy Ann and Andy mix 1 part modeling chocolate to an equal part fondant. Here in Nashville I purchase my fondant at “Sweetwise” by the Opry Land Hotel!

Click here to see my gum paste Disney Princess tutorial!

Happy Molding!