Quick Tip: Recipe for Miniature Chocolate made from Polymer Clay

As a small addition to our silicone moulds for 1:12 chocolate bars and 1:12 Chocolates we have a great quick tip for you: How you can easily and quickly make your own miniature chocolate (or chocolates) in 1:12 scale from polymer clay (e.g. Fimo, Sculpey, Cernit). Of course, this also works with silicone moulds for other scales.

Materials required for Miniature Chocolate

You only need a few basic materials to make your own miniature chocolate in the three "flavours" of dark, milk and white chocolate:

• Fimo (or other polymer clay) in the colors brown, Caramel, white, black and yellow
• Silicone mould for chocolate bars or chocolates - of course you can also model your creations by hand
• ovenproof base, e.g. a tile
• optional: sharp scalpel
• Satin Varnish or gloss

Recipe

Miniature Chocolate	Fimo	Parts
Dark Chocolate	chocolate black	4 ½
Milk Chocolate	chocolate caramel	4 ¼
White Chocolate	white gelb caramel	32 ¾ ¼

 

If you're not sure how to interpret this table, take a look at this blog post: Basics: 3 Methods for Consistend Results when Mixing Polymer Clay

Step-by-step instructions

1. Mixing Chocolate Colors

Mix according to the recipe above the colors you like/need. The quantity depends on the size of your silicone mould – one hazelnut-sized ball of clay should be enough for a chocolate bar.

Unfortunately you can't see it clearly in the picture, but the balls each have a diameter of about 2 cm and were enough for a chocolate bar mould and several chocolate/praline moulds of 1:12 - 1:4.

2. Mould Miniature Chocolate

Take a small piece of the desired colour, place the ball of clay in the cavity of your silicone mould and press it in carefully until it fills the mould completely. Make sure that the clay is evenly distributed everywhere.

Excess clay can be cut off with a scalpel or polymer clay cutter to create a smooth surface.

If you are using our chocolate bar mould, you will need to be patient at this point. As the recesses are relatively very flat but long and wide to ensure the most accurate scale possible, moulding requires a little patience and dexterity. The easiest way to do this is to take considerably more clay than you actually need, make sure that every corner is filled and then use a tool (e.g. X-Acto Knife, scalpel etc.) to remove the excess polymer clay piece by piece while holding as much as possible in the mould with one finger. Of course, make sure that you don't cut off any of the silicone mould itself. And it's best to move your finger as little as possible, otherwise the clay can be lifted up with it and then you have a half-finished chocolate bar stuck to your finger and have to start all over again... Patience my dears :3

Our silicone moulds can be heated for a short time, so you can put them in the oven to harden your polymer clay. However, as I'm not a big fan of silicone in the oven - the operating instructions for our oven even state that this can have a negative effect on the built-in baking sensor in the long term — I always take the polymer clay out of the moulds. To do this, I take my scalpel, prick the surface, lift the clay out of the mould and move the clay piece to a tile or glass panel.

3. Bake the Miniature Chocolate

Now leave your chocolate creation (on the tile, glass plate, in the silicone mould) to harden in the oven until the clay is completely baked through. Depending on the manufacturer, this can take 10-30 minutes. I usually use 110°C top/bottom heat for 25 minutes.

Finally, you can brush or spray the chocolate bar with a little satin varnish to give them a more authentic chocolate look. For the chocolates/pralines I use gloss varnish.

Other possible applications

Of course, you can do even more with the chocolate colours.

There is nothing to stop you using the mixture for cakes in combination with a silicone cake mould.

If you still want raw cake batter in a bowl, add some Fimo Liquid (or TLS).

With even more Fimo Liquid, it will eventually become a chocolatey cake icing.

Conclusion

With this recipe, you can make your very own miniature chocolates or pralines for your miniature doll's kitchen in no time at all. No matter the scale.

Let your creativity run wild and experiment with different colours - with a little red, you can certainly mix strawberry chocolate too. This will create completely individualised treats for your dollhouse. Have fun trying them out!