I made modeling chocolate tonight using regular tollhouse chocolate chips. It was totally greasy and didn't mold well. Do you think it's because I used that type of chocolate?
j.

You really have to let it set up overnight before you use it. It will be greasy when you first make it... especially if you agitate it. Some people milk the oil out of their modeling chocolate, but I don't bother. If you leave it to set up wrapped in plastic wrap overnight it should be okay.

I agree with the above, it is always greasy when you first make it - it all works in after you let it set overnight.

OMG! I threw away two batches because I thought I had a bad recipe!!! I use the used Colette Peters recipe with better luck. I just printer serious_cakes recipe from site to try, so I will really note this. This post was very helpful.

Thanks & Cheers!

How do you milk out the oil?

After kneading it, I just wipe it down a few times with a paper towel to get any excess off.

Ahh... then a paper towel that doesn't have lint would be good.

You can just squeeze it and let it drip too. I tend to just leave it in though. It's just as hard when cooled with it in there.

I was pleasantly surprised to find what the chocolate was like the next day. I just put the greasy ball in a baggie over night and the next day, no grease! I was really pleased and amazed. Its been working well, I have made half of my scrolls and they are drying. I am planning to use edible glue to paste them on the cake. Sure hope this works well, and so does the bride.
j.

Awesome! Can't wait to see the cake.