Modelling Chocolate Shelf Life?

they last a long time but they can get that fuzzy look that chocolate gets-- a little bloomy--they kinda dull --get dry looking--waxy--but it takes quite awhile so they have a pretty good shelf life but not as nice as fondant/gum paste

i usually use the 'fake' chocolate made with vegetable oils rather than made with cocoa butter because i mean i'm plying it with corn syrup so the flavor is definitely going sideways anyhow and sometimes i add vanilla powder & stuff to bolster the flavor

hey--so my results in paragraph one ^^^ are based mostly on non-cocoa butter chocolate too

the results are the same within each type of choco

some people have a lot of trouble making this stuff but it is pretty straigh forward if you know what to expect

get your corn syrup/glucose about the same temp as the completely melted choco

when you combine them --work steady--don't go answer the phone--it will seem to seize pretty quickly after just getting them combined--up to that point you're thinking--wow cool this went well--pretty easy--i'll just give this anoth..er st..ir--er er er agh spoon won't move

and just let it set up

and if it separates you can work the oil back in or pour it off

it's really a work horse product

you can smooth seams with the heat of fingers

so remember it's a temperature based dough--it needs to be all the same temp to perform for you

you got this!

but if i ever temper choco i use a very informal seeding method

i avoid tempering it

so there's that too