Does anyone know of a modeling that doesn't get really firm as it sits? I am wanting to use it to cover some cupcakes and want it to stay more chewy and soft, so they don't have to bite through a firm disc of chocolate.
Just use more syrup than usual, and it will stay softer.
AThis may be a long shot but is there anyway to give more of a semisweet flavor but without using semisweet chocolate? I need to be able to color it but the darker chocolate would go better with the cupcake.
I believe you can buy chocolate flavouring oil, but I haven't used it, so I can't tell you too much about it. White chocolate flavour goes pretty well with most things though, so it should be fine either way.