Hi, Great tutorial! I am new to using modelling chocolate so I’ve been doing a ton of reading up on it in the past week. I just made my first batch of red modeling chocolate from Candy Melts. It came out somewhat runny from the oils in the chocolate, but the tips suggested to dab it lightly with a clean paper towel halfway through setting up. It worked perfectly! My second batch was made with Hershey’s white chocolate chips. This also turned out great, without the oily mess.
I did read a tip for coloring the chocolate, if you’re not using Candy Melts. I haven’t tried it but it makes sense, and that is to add your gel color to the corn syrup (golden syrup), stirring it well, before adding it to the melted chocolate.
Hope that helps!
Carrie
Carrie, Michigan, carriethecakefairy.com
