My modeling chocolate keeps crumbling after I make and it's not workable. I've made some before that turned out wonderful and it was very workable and so easy! But for some reason, everytime I make it now it doesn't turn out right.
I temper the chocolate, add corn syrup and mix...how hard is that? I also make sure that I don't over heat the chocolate. Please, I need help!
Try putting it in your KitchenAid bowl with the dough hook and turn the speed on low, knead until it warms up and comes together. Then knead for a few minutes by hand, hopefully that will salvage it.