Lately my favourite show on TV is ‘Choccywoccydoodah’. The way they sculpt beautiful creations on chocolates is just mindblowing. Such amazing talent!!! Truly inspiring!! I was so inspired that I decided to try out my moulding skills by making chocolate roses to decorate J’s birthday cake.
As I didn’t have corn syrup, I went ahead and used the Corn Syrup Substitute, that I made. Voila!!! It worked. I was really thrilled that my maiden attempt was successful. Gladly sharing the recipe with all you prospective Chocolate artists. 
Modelling Chocolate
Source: Internet
Ingredients
Dark chocolate chopped- 280 gms (10 ounces)
Corn syrup- 1/3 cup (You can use Light Corn Syrup Substitute)
If you want to make with white chocolate, use 1-1/2 – 2 tablespoons of corn syrup for 200 gms of white chocolate.
Method
Melt the chocolate pieces in a double boiler. Away from the heat, add the corn syrup and mix well till a solid mass is formed and pulls away from the sides of the bowl. Transfer to a plastic wrap, cover and refrigerate for a couple of hours till it sets. Take out the chocolate and leave outside for about 30 minutes. Knead the chocolate vigorously. Initially it may look grainy but continue with the kneading. It is the heat from your hand while kneading that makes the difference. Continue till you get a soft and pliable dough. This may take some time. Patience pays!! Your Modelling Chocolate is ready. Go ahead and experiment..:-)
How to make chocolate rose
Take a bit of the chocolate dough and roll into a tear shape as shown in the picture. To make the petals, take another small bit and flatten it into a circle. Place it in between plastic wraps and flatten it either with your hand or using a spoon. If using spoon, gently press the circle with the back of the spoon in a circular motion and flatten into desired thickness. Take the petal and attach to the base of the tear shaped cone. Shape the edges outwards. Continue making the petals and attach them, overlapping the other petals, till you get the desired shape and size. Cover loosely with a plastic wrap and refrigerate till use.
Awesome!!!!Hats off to you…..I wish I could…
Try it out..who knows? you may be able to do it better….
great work merri…patience personified..
Thank You Anu
They look beautiful! Must take a lot of patience to make them.
Yes Jennifer..they took some time to take the final shape..but then as they say “No pain, No Gain ”
Mareena,
If I want to make differnt colour flowers can i add different colur to the white chocolate and make. How did you get the leaf shape.
Yes you could do that. As foe the leaf, I just cut using a knife.
cn i use liquid colours for colouring white modelling chocolate..?
Have never tried using colouring liquids…so wont be able to confidently say so. Gel would work fine though..
Lovely!…love it !
i was wondering how you did it, had never gone through the Cake Decorations section … glad you posted it..thank you so much 
Thank you Ameena
I wanted to make modelling chocolate for a while now; but faced the same problem as you – no corn syrup! Thanks a tonne for the substitute! Gonna try it soon!
Good Luck Regina !!
The modelling chocolate did not work
I melted white chocolate, added a few tablespoonfuls of glucose syrup (I read online that you can use glucose syrup in place of corn syrup). The chocolate seized instantly and formed into a dough. I refrigerated it for about half an hour. When I took it out it was rock solid and even after working it, it got a strange grease like feel and was horribly crumbly. What did I do wrong?!
Usually chocolate seizes if a liquid that has lower temperature than the chocolate is added to it. Looks like u were able to kned it after all. It does turn a little greasy initially..but later it will hold shape..it requires a LOT of time to reach the right consistency. The heat from the hand is that helps the choclate turn into a mouldable form. Hope I am clear