thanks xclusive, modelling chocolate alot more stable than the likes of fondant & gumpaste you can eaily make your own too just remember with any recipe make sure the chocolate cools to 91F before adding the Glucose/cornsyrup to it, if you add the glucose when chocolate is too hot you can get alot of the oil from the chocolate escape…or you can cheat and buy it, the bought stuff tends to have a higher content of glucose/cornsyrup but if you make yourself you may want to lessen the ammount anywhere between 1/2 3/4 the amount of chocolate in Cornsyrup :)
