I made some modeling chocolate today and it turned out great. I started to color it after it sat for 2-3 hrs at room temp. It worked well when I needed light colors, but when I needed to keep adding the coloring it became greasy. How do I make dark colors without the chocolate and oils separating? I am using wilton candy colors because it has an oil base. And once the modeling chocolate gets greasy, will it go back to being a nice and "clay" texture as before?
I want to make a turkey cake for Thanksgiving and I am using the chocolate to make the veggies to place around the turkey.
Thanks for your help!
Karen

I'm not much help but I've read once that when you want dark modelling chocolate its best to use the colored chocolate melts.

Sometimes just letting it sit for several hours will help the oil to reabsorb. Other times I just add some confectioner's sugar to it as I am kneading it and it seems to offset the excess oil. I also found it to be helpful to mix in a bit of fondant, but that's just me! I mix modeling chocolate and fondant all the time to make a lot of different things.