I know that sugar paste decorations will last for years once set but does anyone know how long modelling chocolate decorations will last for?  Thanks in  advance for any help.

Ohh and can I use cooking chocolate or should I use couveture?  Which will give better results if any.
 

Please, please does anyone know the answer
 

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

Thanks for the info