Modelling chocolate help!?

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)

Thanks June, I’ll try that :-)

: o) :o)

Christine, this is the best info out there re modeling chocolate – love this blog…
http://www.cakepaperparty.com/2014/03/make-modeling-chocolate-make/

Thanks Donna xx

Thanks june and donna! I added a bit more syrup, let it stand, and it was fine. Thanks for all your help xx

Good ole corn syrup….that and shortening are real helpers…. Glad it worked out Christine….

Thanks for the info as I did not know that either. I thought that I had to throw it out. This is a awesome site.