When I first started making modeling chocolate I had trouble with it, not getting hard enough, wilting when I tried to sculpt with it. I tried refrigerating it, but it just sweats and gets gooey. I found a recipe and love it! I use plain chocolate chips, white chips are great too
8 oz chocolate pieces
1/4 c plus 1T corn syrup
Melt chips in double boiler, remove from heat, stir in corn syrup until it comes together and pulls away from the sides of bowl/pan. Place in a gallon zip bag and let sit at least overnight, the longer the better. You want it to harden, yes like Mt Vesuvius
- Take a small chunk, about walnut or egg size and knead it until softened (it will crumble at first) Once soft, Set it aside. Take another chunk and repeat until you have as much as you'll need for your project. Knead all the little balls together but just until it comes together, do not over knead or it ill begin to ooze oil and be useless.
It should be smooth and roll out smoothly. If you need to roll it out, dust it with a little cornstarch to keep it from sticking, if you have a silicone mat that works best to roll out on. I try to always have some made so I can let it rest long enough to be useful. (I have come back a month later and it is rock hard, but it works like a dream once i work with it)