What is molding chocolate?? is it just regular melted chocolate??
Lisa
do you mean molding or modeling? 
molding would be any chocolate (i.e. tempered real chocolate or fakey compound chocolate, like merkins) that you can pour warm into a mold to make molded pieces. molds are usually made of non-porous materials like metal or plastic or silicone. this is how bunnies are made for easter, either hollow or solid (for the hollow ones, the two-piece mold is clamped closed and spun around so the chocolate coats the interior).
modeling chocolate is like chocolate taffy (like a toostie roll) which is made with corn syrup. you can roll it and form it into rose petals, etc.
it is the type discribed in the 3d flower baby on the home page to cc..
Lisa
I can see why you were confused. Modelling chocolate is the chocolate that you use for making chocolate molds. But you could not sculpt or shape it, so what she is actually referring to is candy clay, which is made with the modelling chocolate or candy melts and corn syrup.
Hope that helps,
Hugs Squirrelly
Have any one seen the melting chocolates that Food Lion is now stocking?
You can purchase chocolate or white for $3.49...on sale now for @2.99.
Wish we had those in Canada, but to compensate, Neilson, a chocolate bar manufacturer, makes the milk and dark chocolate candy melts, real chocolate, at about $1- $1.50 less per kilogram than the Merckens! Drawback is, I eat half the bag haha! Who uses the Belgian white or dark chocolate (real chocolate) and tempers them instead of using candy melts? I know they are expensive, but boy are they tasty! Mind you, the children seem to love the Merckens too.
Hugs Squirrelly
SquirrellyCakes
do you know the ratio of candy melts to corn syrup???
SquirrellyCakes
do you know the ratio of candy melts to corn syrup???
SquirrellyCakes
do you know the ratio of candy melts to corn syrup???
Yes, here is the recipe from the Wilton site. Also, let it sit well sealed in a bag, overnight before working it.
Candy Clay
14 oz. Package of Candy Melts®
1/3 cup light corn syrup
Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.
To Tint: Candy Clay may be tinted using Wilton Candy or Icing Color. Knead in color until well blended.
To Use: Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.
TY TY TY!! I am going to attept this cake one day 
and SquirrellyCakes you have been very helpful to me I can not thank you enough I have one question OT if i made FBCT if i sealed them well and placed a thin peice of cardboard between them could I make a few and store them sealed and how long do u think they would keep for?
Lisa
TY TY TY!! I am going to attept this cake one day
and SquirrellyCakes you have been very helpful to me I can not thank you enough I have one question OT if i made FBCT if i sealed them well and placed a thin peice of cardboard between them could I make a few and store them sealed and how long do u think they would keep for?Lisa
Hi Lisa,
You are welcome, you are welcome, you are welcome, haha!
I also found another recipe on McCall's magazine site using chocolate chips.
I freeze buttercream tranfers for up to two weeks, mainly because I tend to stick to that timeframe when something includes butter, but they likely would keep even longer. Yes, as long as you seal them really well, I put a sheet of parchment over the top and double bag them in freezer bags, but the cardboard or something rigid to keep them flat is a good idea, I usually just freeze them on something flat like a cookie sheet etc after I have removed them from the plexiglass.
Hugs Squirrelly
Candy Clay
Ingredients
6 oz. chocolate chips (measured by weight)
5 teaspoons corn syrup
1 gallon size zip-top bag
Rolling pin, cookie cutters, plastic table knife
Directions
1. Melt the chocolate chips in the top half of a double boiler.
Stir in the corn syrup.
2. Using a wide mouth jar as a stand, place the zip-top bag inside, making sure the top edges of the bag drape over the outside of the jar. Pour the melted chocolate into the bag and seal. Let it cool.
3. Knead until the chocolate is well mixed, smooth, and clings together. You may want to add a few drops of water for a softer consistency.
4. Use nonstick cooking spray to grease the counter, rolling pin, cookie cutters, and your hands. As you begin to work the clay, the warmth from the kneading will make dough smooth and satiny. Cut, shape and sculpt your Valentine creations.
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