I have been making my own Modeling Chocolate, using Corn Syrup and Candy Melts... I have noticed since it is starting to get warmer here that at room temp its not as solid (and in some cases too soft to work with) as it has been in the past months. Is this a general issue with this medium... or could using a another recipe, or buy pre-made help? (if pre-made is better, what are some good brands?)
I assume this is the norm with chocolate... I was thinking the "super easy to melt" candies...are the culprit...what do you think?
I have found that backing up on the glucose gives me a more solid finished piece. Use just enough glucose to seize the choc. Has made a difference for me. Keep up the good work!
cool ill try that! Thanky!