I made some modelling chocolate with the purpose of mixing it into fondant to use to cover a cake. It worked beautifully, I'll never do it any other way!
However, this same hybrid modelling chocolate/fondant does NOT work well for modelling. And I don't understand that because fondant works well to model, and modelling chocolate is called MODELLING chocolate.... so it should work, right?
The only thing I can come up with is that perhaps my recipe has been jigged to be used with fondant like I wanted it for, but the ratios need to be changed if I want to use it for modelling instead.
So my questions: do you find modelling chocolate easy to work with? What sort of texture is it? Mine is like warm chewing gum. What recipe do you use?
Thanks for any advice
here is the recipe i use and also some helpful hints. this link also addresses modeling chocolate troubleshooting. know that when your making it, you need a cool surface and patience... you can always fix a mistake when making mc! i love working with it... the possibilities are endless.
Thanks for your response I've read it from top to bottom, very informative.
Can I ask, do you find it easier or harder to model with chocolate than fondant? I worry that it will get too soft while I'm working with it.