Hello
ceelyon here
Has anyone worked with modeling chocolate? Is it a certain
type of chocolate softened? The skill level must be amazing challenge
i am really interested in this type of art. Can anyone
help me, either with a receipe?, or links to directions. 
Thanks
Hi I'll give you the maIN link. This has been a hot topic lately and apparently it is easy to work with.
http://forum.cakecentral.com/cake-decorating-ftopic-81721-0-days0-orderasc-.html
I just posted my first two cakes here. The white cake was my first attempt wtih the chocolate clay. It worked pretty well for a cake covering. Smoothed out nicely... but I was running out of time. The second cake I posted was our daughters first birthday cake. All of the bows, shells and other decor was chocolate clay.
I thought it was very easy to make, color and work with in general. I had never made bows before or used fondant - so I was a bit worried. But, as I mentioned earlier... very easy to use. Sort of reminded me of play doh. Very forgiving.
I just used modeling chocolate for the first time a little while ago. The recipe I used was simply melted chocolate that you mix with corn syrup and let refrigerate in a ziplock freezer back for a few hours before you start working with it. It worked really well for me (after refrigeration, the chocolate isn't very workable, but after awhile it gets really soft). Here are the measurements my recipe had on them:
Dark Chocolate:
7 ounces bittersweet chocolate, chopped
1/4 cup light corn syrup
Semi-Sweet Chocolate:
7 ounces semi-sweet chocolate, chopped
3 1/2 to 4 Tablespoons light corn syrup
White Chocolate
7 ounces white chocolate, chopped
1 1/2 to 2 Tablespoons light corn syrup
Milk Chocolate
7 ounces milk chocolate, chopped
2 1/2 to 3 Tablespoons light corn syrup
10oz chocolate (I use white chocolate chips, ghiradelli chocolate...)
1/3 cup light CornSyrup
HERE IS THE BEST WEBPAGE TO USE!!!!!!!!!!!!!!!! I have given it to everyone I can because it has the best instructions that work perfectly!
http://whatscookingamerica.net/Candy/ChocolateRoses.htm
One tip though.....when you are ready to use the chocolate and you are kneading it.....add some crisco while you knead because it helps it become more elastic.
Well I just covered another cake with it yesterday, but havent uploaded it yet. It is very easy to work with. Once you make it I let it sit out on my counter for two hours and use crisco to knead and do small batches until i have enough to do what I need to ork with. I also colored some yesterday with wiltons color gel and it didn't seize up, I was surprised about this too.
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