This high-quality gourmet modelling chocolate is smooth, pliable, and perfect for creating culinary masterpieces. Use it for sculpting or shaping figurines. It sets firm but remains pliable and can be reworked when warm. The modelling chocolate has a smooth and consistent texture with a medium sheen finish.
The modelling chocolate is made with real chocolate which has an oil base. This oil base allows for a longer working time, without drying or cracking. Pieces crafted from the modelling chocolate will get firm and hold their shape but will not dry out and can easily be reworked. The modelling chocolate will adhere to itself without water or additional adhesives. The modelling chocolate will be firm when first opened. Use a flat-top spatula to cut pieces out. If the chocolate is too firm to knead, microwave in 5 second intervals. Avoid overworking or excessive heat. Knead pieces until they become smooth. Work in a cool, dry environment and keep hands cool to avoid overheating the product. To avoid over softening the product while you work: wear disposable gloves, keep hands cool with a cool rag or a bucket of cold water, or put the piece in the refrigerator periodically. You can use a light application of cornstarch on the work surface to eliminate any sticking.
The modelling chocolate colours can be mixed together (just like fondant). If you prefer to colour the modelling chocolate, add gel, paste, powder pigment, or oil-based food colour when kneading. Add the colourant to a cupped bit of modelling chocolate. Knead the chocolate until it becomes the colour you desire. (It is recommended to wear disposable gloves to avoid staining your hands.) The modelling chocolate can also be painted with gel food colour or edible confectionery paint. Petal dust can be cut with lemon extract to simulate a drier texture.
To store, reseal tightly in a plastic bag and replace the lid of the container. Store unused product in a cool, dry place (not refrigerator). You can place unopened containers of modelling chocolate in the freezer to extend shelf life.
If there is a coating of oil on top of the product upon opening due to the oils having separated due to high temperatures during shipping, allow the product to return to room temperature and knead thoroughly. Any oils that have separated will easily work back into the product. If the product is crumbly (this is normal since these are chocolate based products), simply gather pieces together and knead in. If the product melts as it is being worked, place it in a refrigerator until it becomes firm again. It is best to have cool hands when sculpting/decorating in order to avoid the oils separating and the product becoming sticky. Keep a cold rag nearby to keep hands cool while working.