The Science of Modeling Chocolate

A few years ago, when I still worked as a Chemical Engineer, I decided to do a demonstration for “Bring your kids to work day”. I figured what kid wouldn’t love to play with chocolate! I put together a demonstration about the science of modeling chocolate, which is like chocolate playdoh.  I included a brief scientific explanation of why adding corn syrup to melted chocolate turns the chocolate into a pliable solid.

More recently in my job as an Instructional Technologist I needed to show a Biology class how to use iMovie. I thought my Science of Modeling Chocolate demo would make an excellent example video, which I’ve shared above. I go into a lot more depth about the science in this video than I did with the younger kids, but I think it would still be a fun video for any foodie/science nerd/kid!

If you just want to make some modeling chocolate here are a few quick recipes.

Print

Modeling Chocolate

Ingredients

White Modeling Chocolate

• 7 ounces white chocolate chips or chunks
• 2 Tablespoons light corn syrup

Semi-sweet Modeling Chocolate

• 7 ounces semi-sweet chocolate chips or chunks
• 3 Tablespoons light corn syrup

Instructions

1. Place the chocolate in a microwave safe bowl. Microwave at half power for 1 minute.

2. Stir the chocolate, then continue to heat in the microwave at half power for 30 second intervals. Stir in between each interval until completely melted.

3. Add the corn syrup and stir until the chocolate comes together as a soft solid ball.

4. Wrap in plastic wrap or wax paper and allow to cool. Once it is completely cool it will feel hard. Kneed it with your hands for a few minutes and it will soften and become a pliable dough. If it gets too warm and soft from handling you can put it in the refrigerator too cool it down and make it workable again.

Recipe Notes

You can use a double boiler on the stove top to melt the chocolate instead of the microwave.