Questions About Modeling Chocolate

Baking By zinger60

zinger60 Cake Central Cake Decorator Profile
zinger60 Posted 23 Sep 2011 , 9:28pm
post #1 of 1

I made modeling chocolate for the first time the other day and have a few question. I made it with vanilla almond bark and corn syrup. After kneading it and letting it sit for a day, it still seemed kind of soft. I thought maybe the white almond bark might be less stiff than the chocolate. I put it in the fridge and it set up very stiff but now I'm concerned that when I take it out and start kneading it, it will get too soft again. I am wanting to make things such as roses and human figures.

Another question I have is about storage. Do I keep it stored in the fridge when not using and how long does it stay fresh?

Since it is made out of chocolate, will the items that are made out of it, such as roses, melt easily when they are out of the fridge?

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