Love it! Great job.
I have very warm hands too, and when the modeling chocolate gets too soft I have to just leave it to firm up again, or chill it. Recently I just made some candy clay with Guittard vanilla a’peels (it’s a coating chocolate not couverture). The end result was VERY firm. I really had to knead it to get it to soften up, but it never softened such that it was melting in my hands. That being said, I wasn’t handling it for an extended period of time, but regardless, I don’t think it would act like modeling chocolate (it almost had a plastic like quality about it – which also caused it to almost repel water!). I mixed the candy clay with some modeling chocolate and that worked well too.
I’m sure there are others out there who have more experience than I do with modeling chocolate, but thought I’d share my recent experiences. :)
Nicole --- http://www.facebook.com/thecakeofit
