Help with Modeling Chocolate

I’m sure some others with more experience will have some great suggestions, but for now the only thing I can think of is putting it in the fridge for just a bit. The kind I make hardens, by two days, almost as much as fondant does.It does take longer than fondant though.

If you do want to try to make it again, and you haven’t seen this tutorial/recipe, here’s the one I use. It was a success the first time:

http://sugarsweetcakesandtreats.blogspot.com/2011/03/how-to-make-modeling-chocolate.html

SarahBeth3
Thanks for the recipe. I may try making it one more time, I have not used that recipe/tutorial yet. :)

Only sad part is I have a whole 2 pound tub of fonderific modeling chocolate :( Maybe I will just try rolling it out and put it on a cake. Hey that brings up a question. I forgot to ask. It was sticking to my mat when I tried to roll it. Do I use cornstarch or shortening with chocolate? I can’t remember what I did put down

-- Jennifer, https://www.facebook.com/PrimacakesPlus

I’ve used a small amount of shortening with mine, but I haven’t used it that much, so I don’t know what is best. I also read this in on cheftalk.com “When working with modeling chocolate, dust with cornstarch….not flour or powdered sugar.”

I just did a quick search and it looks like most people use cornstarch or cocoa powder. HTH

SarahBeth3
Thanks so much for your help.I appreciate it.

-- Jennifer, https://www.facebook.com/PrimacakesPlus

No, problem. Let me know how it turns out!

SarahBeth ~
I finally used the modeling chocolate I bought. Still have not tried to roll it but I was able to make these shells with it. The flip flops are gumpaste.
http://cakesdecor.com/cakes/6423

Thanks for all the help and advice.

-- Jennifer, https://www.facebook.com/PrimacakesPlus

They looks good, Jennifer. You did a great job!

Thanks so much Sarah for all the help with these. :)

-- Jennifer, https://www.facebook.com/PrimacakesPlus