Chocolate Clay

This chocolate "clay" is great for modeling freehand, pressing into molds, or even as a substitute for rolled fondant. It ends up tasting more or less like a Tootsie Roll, and lasts just about as long—just make sure to keep it stored airtight, at cool room temp or in the fridge.

Chocolate Clay

About This Recipe

This recipe appears in: Mother's Day: How to Make Chocolate Flowers


  • 2 1/2 cups good-quality dark chocolate, chopped into chip-sized pieces
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1/3 cup light corn syrup or brown rice syrup


  1. 1

    Place the chocolate in a medium bowl and set aside. Combine the sugar, water and syrup in a small saucepan and bring to a boil over high heat, stirring to ensure the sugar dissolves. Boil for 2 minutes.

  2. 2

    Pour the hot sugar syrup over the chocolate; allow to sit for half a minute or so, then stir to combine. Pour out onto a silicone mat or parchment-lined baking sheet.

  3. 3

    Once the mass is cool enough to handle, begin to fold the outer edges into the center; continue to knead in this manner until mostly cooled and smooth, about 10 minutes.

  4. 4

    Wrap tightly in plastic wrap and allow to set overnight at cool room temperature; or at least 3 hours in the refrigerator.

  5. 5

    Knead the mixture again until it is soft and pliable. If it is very cold, heat it in the microwave in 5-second intervals until softened enough to knead. Mold as desired.


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