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Modeling Chocolate

Use this recipe to make our Chocolate Cosmos Wedding Cake.

  • Yield: Makes about 1 pound

Photography: Victor Schrager

Source: Martha Stewart Weddings, Spring 2003


  • 2 ounces cocoa butter
  • 10 1/2 ounces best-quality bittersweet chocolate, finely chopped
  • 1/2 cup light corn syrup
  • Dutch-process cocoa powder, for dusting


  1. Melt cocoa butter in a small saucepan over low heat; set aside to cool. Heat chocolate in a heatproof bowl set over a pan of simmering water until it reaches 110 degrees to 115 degrees on a candy thermometer.
  2. Heat corn syrup in small heavy-bottom saucepan over low heat until 95 degrees, and pour into melted chocolate. Stir in cocoa butter. Set aside in a cool, dry place, stirring occasionally until mixture is firm and pliable, 1 1/2 to 2 hours.
  3. Wrap mixture tightly in plastic. Press into a disk, and let stand at room temperature 8 hours or overnight.
  4. On a surface lightly dusted with cocoa powder, knead dough until smooth. Wrap tightly in plastic, and store at room temperature up to 1 month.

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