How to make Modeling Chocolate using Candy Melts

Modeling chocolate:
1 full cup of candy melts (225g)
1/4 cup of corn syrup (55ml)
Heat up in 30 second intervals. After a minute of heating up. If not melted yet, then use 10 second intervals. Let firm at room temperature. If your house is too hot and humid, it will take longer to firm up. Let it solidify in a cool dry place.
Tips:
For more firmer modeling chocolate use less corn syrup.
For less firmer modeling chocolate use more corn syrup.
When working with the modeling chocolate, if it is too soft and getting sticky. Wrap in plastic wrap and let it firm up. If it is too hard and not molding correctly. Knead the chocolate with your hands or place in microwave for 5 seconds only to soften it.
Store in a ziplock bag or an air tight container. ALWAYS keep it wrapped in plastic wrap first before placing it in something else. Room temperature is best (cool dry place), but if you want to store it in the refrigerator, make sure that it is sealed tightly where no condensation gets to it.
If coloring the chocolate, ONLY use powdered and Gel food coloring. NO LIQUID FOOD COLORING.
Connect with me
Personal Instagram: / floflow09
Baking page: / flos_sweet_treats
Facebook: www.Facebook.com/
#chocolate #candymelts #modelingchocolate #paste #decoration #decorate #sculpture #tutorial #diy #howto #bakerslife #beginnerfriendly #tips