I use the recipe of 1/4 cup of Karo to 1lb of chocolate.
I am using it on cheesecake, I have let it set up for about a week and need to put it on the cake a day before the weddig and then freeze it a bit to let the cheesecake set up.
Can i freeze the chocolate without it thawing and colapsing on me?
I'm not sure but it's modeling chocolate, not "molding" chocolate. Why do you need to freeze the cheesecake for it to set up? What kind of cheesecake are you making? Are you baking a cheesecake?
I'm not sure about freezing chocolate.