experimenting
Posted 10 Oct 2011 , 6:23pm
post #1 of 1
I've recently started working with modeling chocolate and have had a difficult time finding information on it. I made my own and found my white modeling chocolate to be much softer than my regular modeling chocolate. Can someone tell me if this is just the nature of white chocolate (softer) or if I need to add less light corn syrup when making it? Also, can anyone recommend a brand of premade modeling chocolate? There's so much information on fondant but very little on modeling chocolate! Any advice would be greatly appreciated! Thank you 
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