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A beautifully decorated cake does not necessarily require extravagant ingredients or a high level of expertise. Unlike gumpaste or fondant, the medium of modeling chocolate is easy to use and only requires two simple ingredients. From roses to whimsical figurines, all can be created using modeling chocolate.

Melt the chocolate over a double boiler. To create a double boiler, fill the saucepan with water, bring it to a boil, turn off the heat, and rest the bowl on the inside rim of the saucepan, just above the height of the water. This ensures the chocolate does not get overheated.

Cool the melted chocolate until it feels cool, but is fluid.

Heat the corn syrup until it just starts to boil.

Add the heated corn syrup to the melted chocolate and mix with a rubber spatula until it forms a smooth paste.

Wrap the mixture in plastic wrap and refrigerate.

Allow the modeling chocolate to firm and chill all the way through. This may take up to an hour.

Remove the modeling chocolate from the refrigerator and knead until it becomes soft and pliable.

Shape into logs for easy storage. Store wrapped and refrigerated.

Tip

If modeling chocolate sticks to your working surface, dust the surface with a light coating of cocoa powder.

For white or milk chocolate modeling chocolate, reduce the amount of corn syrup to 3 oz. White chocolate modeling chocolate can be easily colored with any variety food dye.

Modeling chocolate can be stored in the refrigerator for up to 8 months.

Warning

Do not store finished chocolate pieces in the refrigerator. They become wet and sticky.

About the Author

Marissa Sertich

Writing since 2009, Marissa Sertich is a Boston-based baker and graduate of the Culinary Institute of America in baking and pastry arts. She also holds a Bachelor of Science from Emerson College where she studied marketing and public relations. Sertich's writing has been featured in "La Papillote," "EverydayFiction" and "The Culinarian."