I have been making chocolate roses with modeling chocolate and the petals have been slightly cracking. What can I do to make my modeling chocolate more pliable??

Thanks

just curious what recipe you are using

1 bag of semi sweet chips and 1/3 c corn syrup.

I use 10 oz of candy melts and 1/3 cup corn syrup. I have never used chips. I do know if you get the candy melts don't use the premium. The premium and more expensive ones tend to make it greasy. I hope this helps.

to make it more pliable, add a little more liquid glucose or corn syrup to your mixture. HTH

I would add more corn syrup