I was watching Food Network last night, and saw an re-run ( I think ) of a Chocolate Challenge. In this one, this chef used something called " Flexible Chocolate" . I missed part of it, but it looked to me like it put chocolate in a food processor, with some liquid, and whirled it to make a soft chocolate dough. It wasn't Candy Clay.
He used it for a parts of a skirt he was making for a gumpaste woman. It was able to be very flowing, when dried...not hard or stiff like Candy Clay.
Anyone know how??