Hello,

Has anyone ever used Mercken's Melting Disks for Modeling Chocolate? I have done a lot of research and some recommend Guillard; however, I can only order a 50lb case and the best price I found was $140.00. That's a little much for a first time modeling chocolate experience. Any advise is appreciated!

I use Merckens. It works great and tastes even better.

Edited to add ... I must admit - I don't "model" with my chocolate clay, but use it as an ingredient for chocolate pearl clay and chocolate fondant.

I've heard Mercken's is very good for modeling chocolate, but the recipe I use (Michele Foster's chocolate leather) calls for the cheapest chocolate you can find. I use chocolate bark from the grocery store with that recipe and it's great to work with and very tasty. I won a Chocolate Chocolate division competition with it. :^)

Deanna

I used good old nestles choc chips, and was fine

Where do you find Michelle's chocolate leather recipe?

Misdawn, she has a cookbook out, and that's where I originally got it. It's also here:
http://cakecentral.com/cake_recipe-6383-0-Chocolate-Leather.html
The recipe is slightly different in the book than online. I use one cup (rather than the whole 7-ounce jar) of marshmallow creme. Love it!

Deanna