I was wondering if I could emboss on modeling chocolate with either an embossed rolling pin or one of those embossing mats. Has anyone done this? Does the chocolate keep its shape or does the design "soften" due to warm weather?
I was thinking about trying this on cupcakes. Thanks for any help.

Sure. It'll work.

I suggest rolling out the modeling chocolate on a piece of parchment (I hate PS & CS and the MC sticks to my vinyl & silicone mats), emboss the piece, and then transfer to the fridge for 5 minutes. Cut out the pieces for your cupcakes and apply. Try to smooth gently & quickly. The design should hold up very well this way.

HTH
RAe

I prefer to use modeling chocolate to cover cakes instead of fondant because of the taste. It's a little softer, though. If you need it to hold its shape (or want to emboss a design) I would add a little fondant to make it stiffer. I never put it in the fridge due to the condensation issue, but a little fondant or gumpaste works wonders.

Oh, I certainly don't keep something decorated with modeling chocolate in the fridge (unless it's boxed and the box is wrapped in layers of saran), but I do find those few minutes to firm it up once rolled out can be the difference between crisp embossing that will hold up to some handling time versus something that loses details quickly when touched.

Rae