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/ << check out my website for free tips and tutorials on baking and cake design
