Originally Posted by catlharper
Thanx for the recipe everyone...I have to make an Owl this summer and modeling chocolate seems to be the way to go. So I have a question for you experts in working with this stuff (I'm a newbie when it comes to it)...The owl will be the size of a goose egg. I want to use chocolate fondant "feathers" on it and to make the wings. So I need to make the goose egg shape of out the chocolate then attach the fondant. My questions are:
Does the modeling chocolate get hard?
What do I need to attach the fondant to it?
Not quite an expert, but I do enjoy working with modeling chocolate.
Modeling chocolate sets up fairly solid. For a "solid" form like an owl body it may be difficult to eat the finished product, just FYI.
Have you considered making the feathers out of modeling chocolate? When I make roses, all I need to do is warm the base of each petal with the heat of my hands for a few seconds and it adheres to the body of the rose. You might find it easier to attach the feathers this way. I've personally never attached fondant to modeling chocolate (though I have mixed the two in equal portions and it's DELICIOUS) - piping gel or even thinned corn syrup might work if you need to make the feathers from fondant.
The only difficulty I've found with modeling chocolate is that you have to keep it cool. Unlike fondant it does well refrigerated, and I've found it holds up just fine at normal room temperature ... but anything higher than 80 degrees or so and things start to droop.