Since I had the day off from work I decided to get started on some figures for my sister-in-law's baby shower. I bought some modeling chocolate (dark and white) from the Baker's Kitchen since I've never used chocolate before and didn't want to waste time testing recipes. The chocolate seemed dry and hard (actually crumbly) to start with so I put the tiniest bit of shortening on my hands (as the package suggests) and started working it and microwaved it for 5 seconds. The heat definitely made it more pliable but after awhile it'd get quite firm and hard again. After working with it for awhile, I started to notice that folds weren't blending into each other. I'd try to roll a piece into a ball or log and would get deep creases where parts came together but couldn't get them to blend unless pinching and flattening. I have no idea if this is because of the shortening, the heat or if it's not pliable enough yet. Any suggestions??? Has anybody use TBK chocolate before? Thanks for any suggestions!
Edited by KJF1985 - 1/21/13 at 11:33am