Hello everybody, I was thinking about using modeling chocolate for some figurines for a cake I have due later on this week. My question is will the modeling chocolate firm up if left out at room temperature overnight? I have used fondant before for figurines, but I've heard that modeling chocolate tastes like a tootsie roll. Is there any difference in using fondant vs. modeling chocolate in terms of workability and how it dries?
AIt hardens up and I personally like using it for figures too. It still needs supports as fondant or gp would (depending what your making). It won't dry quite has hard as fondant or gp would.
AModelling chocolate is my preferred medium for figures. There is only a matter of a couple of hours setting time (as opposed to days for gum paste/modelling paste) and if it breaks for any reason (usually due to clumsiness on my part!) it is easily fixable. Of course there are projects where a sugar-based medium is the only option, but the more I practice with MC these are becoming fewer.
Thank you Smckinney07 and Lindseyjhills. Looks like I'll be whipping up a batch of modeling chocolate and making some figurines.