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Coloring modeling chocolate?

post #1 of 3
11/20/11 at 4:41pm
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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
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post #2 of 3
11/20/11 at 5:36pm
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.
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post #3 of 3
11/20/11 at 8:56pm
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.
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