Yes Christine
You could try re-melting, pop into freezer for a few min to get cold. Then knead. If that doesn’t work, re- melt, and add a 1-2 tsp (15 ml -30 ml) of corn syrup. Start with 15 ml and add more if needed. Mix in well, stick modelling chocolate in the freezer for a few min to get hard. Take out and knead. Then you will know if you need to add another ml or so of corn syrup. Hope this helps….. :o)
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
