Does anyone know if you can roll modeling chocolate so you can cut it and ice the sides of a cake with it? Or any other help with it? I have never used it before but saw on a show how they cut it in shapes for the side of a cake.
I did a search on the forum but it came back with like a zillion matches which did not match.
I saw the recipe on the recipe section and wonder if that is the one to use.
Yes you can roll modelling chocolate, but I would never use it to cover a cake entirely, chocolate is way too expensive for me here, and noone would pay for it either, especially as I would have to add the cost of labour to that as well, I only use it for accents
You can get choc fondant in the states ready made though, I can forget ordering that, too heavy and expensive for shipping