I have tried to make Modeling cholocalte a couple of times, and it seems that it always feels 'greasy' when i start to work with it, is this normal? or am i not making my Modeling Cholocate right?
Oh and i am trying to use White chocolate. I have made it with candy melts/clay/wafers/buttons (whatever you call them) and from bakers bar white chocolate.
White chocolate/candy melts/summer coating melts well below body temp. When you handle the modeling chocolate, it begins to melt and the oils come to the surface.
I squeeze out a ton of oil when I make my modeling chocolate that will be used for 3-D items like flowers and figures. After sqeezing out the fat, I let it rest. It sets up pretty hard, but a 10 second stint in the microwave makes it right. As I work, I set things aside as they get greasy, do something else, and then go back to the original piece.
When making modeling chocolate to cover a cake, make a bow, etc., I don't squeeze out the oils. I try to handle the chocolate very little and let my pasta machine do the "kneading". This leads to a nice pliable, easily cut product.