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Modeling Chocolate for Marble Cake

Use this recipe to make our Marble Wedding Cake.

  • Yield: Makes about 1 pound

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Summer 2004


  • 10 1/2 ounces bittersweet chocolate couverture, finely chopped
  • 1/2 cup light corn syrup
  • 2 ounces cocoa butter, melted
  • Valrhona cocoa powder, for dusting


  1. Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110 degrees to 115 degrees.

  2. Place light corn syrup in small heavy-bottomed saucepan; heat to 95 degrees and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours.

  3. Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out.

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