I just tried to make chocolate modeling clay for the first time. My question is why is it so greasy? I tried to knead it and it is so greasy it is dripping. I used guittard (sp?) chocolate chips and karo syrup. Please help I need this for a cake im doing tomorrow.
I've made the this recipe twice now, once I let the greasies drip free to one end of the pan and just used the clay without it, and the other batch I let it sit overnight then worked the grease back in. For me there were pro's and con's to both, like the stuff without hardly had any flavor, tasted like eating wax but it left a smoother finish. The batch with the greasies tastes very good but with my hot hot hands tended to melt and make my fingers stick. But once dry it held much better than the stuff without. I believe I'll be using the 'greasy' formula for that reason, plus the taste factor 
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