I'm working on a Phantom of the Opera mask based on PinkPanter's cake. I've done two masks with Almond Bark and both of them have cracked. I was wondering if I used white chocolate chips would I have any better luck? Or perhaps I need to use candy melts? Any ideas? TIA

--Christy

How are you making it? Is it a CT? I think almond bark and candy melts are confectionary coatings, made for melting, so I think you are best off using those. I think you are supposed to temper any regular chocolate. I am not an expert though.

I have a mask mold from the craft store that I'm pouring it into and letting it cool. Its a thick mask so it can't just be lifted off the bark easily which is causing the problem I think.

In my experience, almond bark is at least as strong, maybe even stronger than candy melts. I think real chocolate melts faster and is harder to work with. But anyway, is it possible that you mask isn't thick enough? I always do mine pretty thick on waxed paper taped to a cookie sheet and stick it in the freezer for 5 minutes or so to get it good and hard so that its easier to place on the cake. Good luck!!

Thanks guys. I think I will try once more making it a fair bit thicker and see how that works.

Can you add some Paramount Crystals to keep it from being so brittle?