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Reply by Wicked Goodies

Posted on Hard Time Working with Modeling Chocolate

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Wicked Goodies

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22 posts in 313 days

#1 posted 302 days ago

I do everything with modeling chocolate that most people use fondant for (I don’t even keep fondant around anymore because I just don’t need it). It takes some extra patience but it’s so much yummier! Just make sure you are working in a cool environment – no warmer than 65 degrees F. Also, don’t handle it too much. You can download my recipe here:
http://www.wickedgoodies.net/modeling-chocolate-recipe/

-- Kristen from Wicked Goodies, http://www.wickedgoodies.net/

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