A lot of people struggle with modeling chocolate. It’s either too dry, too soft or somewhere in the middle. We all know that perfect modeling chocolate recipe must be out there somewhere because if it wasn’t, why would people keep using it?
I did some investigating and broke down the art of making modeling chocolate that has no lumps, is smooth and easy to work with. You can use melties or you can use real chocolate. Watch the video below for super simple easy instructions
My modeling chocolate is too oily!: Let cool as usual until oil begins to solidify and then knead into the chocolate
The texture is very crumbly: Knead until smooth or add a little more corn syrup
My modeling chocolate is too soft: Used too much corn syrup, add more melted chocolate or its too hot in your room