I want to learn how to make and use modeling chocolate. I few a few questions about it though.

1. Does the type of chocolate you use to make it matter?
2. What is the best brand of chocolate to use? White? & Regular?
3. How do you color the white modeling chocolate? With what?
4. How is the taste?
5. Can you cover a cake with it?
6. Can you cover cookies with it?
7. Can you sculpt with it?
8. What is this best used for?

TIA

1. Does the type of chocolate you use to make it matter?

use what you like the taste of. i just use nestle choc chips and never have problems.

2. What is the best brand of chocolate to use? White? & Regular?

modeling chocolate does not need to be tempered, so again, whatever taste you like is most likely going to be fine. the easiest to make and use is semi-sweet because it has less fat than white or milk chocolate.

3. How do you color the white modeling chocolate? With what?

if you want a dark color, you are better to use colored candy melts or if the color allows it, start with semi-sweet and add color. adding to much color to white chocolate will ruin its consistency.

if you want to add color while it is melted you need to use candy colors which are oil based. if you use regular americolor or wilton water based colors when the chocolate is melted, you run the risk of having it seize up.

you CAN add regular colors and knead them in after the MC has set up and aged.

4. How is the taste?

just like your chocolate of choice with tootsie roll consistency . i think it tastes much better than fondant.

5. Can you cover a cake with it?

yes, but it is not as stretchable and forgiving as fondant, so covering the sides and then adding a "lid" is usually a better way to go than an overall drape and smooth method like you would with fondant.

6. Can you cover cookies with it?

yes
7. Can you sculpt with it?

yes
8. What is this best used for?

pretty much anything you do with fondant, can be done with MC.

diane