---
title: Modeling Chocolate Recipe | Pastry1 Magazine
description: Learn how to make modeling chocolate for decoration, modeling, and sculpting. Recipe by Jean-Luc Decluzeau.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Modeling Chocolate Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/modeling-chocolate)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Mar 13, 2024 12:42:19 AM

*By Jean-Luc Decluzeau*

CHEF'S TIP: You can use it for various food decorations, modeling, and sculpting.

 

INGREDIENTS  
500 g 65% dark couverture  
50 g cocoa butter  
250 g glucose syrup  
50 g sugar syrup (25 g water + 25 g sugar)

METHOD:  
First melt the chocolate at 32°C. Then melt the cocoa butter.  
Stir in the warm glucose syrup and sugar syrup. Mix to a smooth paste. Place the resulting mixture on cling film, cover and leave to cool. Store and film away from humidity and air, or in small quantities under vacuum (several months).  
To use, lightly reheat the dough by hand after a quick blast in the microwave, or blend.

VARIANTS:  
50% chocolate paste / 50% pastillage or 50% chocolate paste / 50% 33% almond paste

[View full post](https://www.parisgourmet.com/magazine/modeling-chocolate)

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