I have a cake with cream and navy blue modeling chocolate stripes. Has any one ever made navy blue modeling chocolate? I started with blue and added navy to the corn syrup and a bit of purple and it's a deep royal, any suggestions? How does modeling chocolate hold up on a refrigerated cake once it is out and on display? I am afraid the modeling chocolate might be too soft. I also am having a hard time ridding the modeling chocolate of tiny lumps they seem to form after it cools, would you run the chocolate through a sieve?I am using the Richard Festen Method and wondered what word of wisdom anyone would have.

Occasionally, batches of my modeling chocolate will have small hard lumps in it. I am not sure what causes it, but when I get them I use my rolling pin to roll out small sections of it super thin. This will press out the lumps. Then I put it all back together and will usually let it rest for a while before using it again.

Thank-you for the tip, I will try that.