has anyone worked with modeling chocolate and if so could you please tell me how your experience was with it ? I have been having a battle with it, any info will be greatly appreciated
I use Squires modelling chocolate. I find the milk and dark ok, but I can't work with the white at all. My hands are too hot!
In most recipes I've seen, the ratio of corn syrup to candy melts or almond bark doesn't work at all. I only use about half the corn syrup the recipe calls for. Also, as soon as it's cool enough to handle, knead as much of the excess oil out as you can. Don't put it in the fridge - just let it set until it's cool. If you need it to be stiffer, mix it with fondant or gumpaste.