Hello everyone I was wondering if someone had the answer to this question. I have made chocolate clay before. The dark chocolate is very workable and setsup nicely, but I hae not had success with white chocolate clay. It doesn't matter how long I leave it in the fridge when I start working it, it turns to mush in my hands. Do I need to mix it in with something else (fondant maybe)? Or can I tweak the amount of corn syrup? any insight would be very helpful.
Modeling chocolate made from white choc is often softer than what's made with the dark. If it's too soft for your purposes, try mixing in a little bit of white fondant to give it firmness.