So I tried before and got a similar result, too soft.  Too expensive to 'try' again so not until I lucked out with a batch of free white chocolate did I try it.

I watched the McGreevy video and the Artisan Cakes video but apparently the chocolate I got had a ton of oil in it and its soft again.  Both video made it with candy melts but I made it according to the white chocolate recipe.  I've added more chocolate per the Artisan troubleshooting post but while I wait was wondering if anyone else had some tips - I want it to work!

Thanks!!!

AWait. Don't throw it out. Wrap it on plastic wrap and leave it over night. You can usually reincorporate the oils the next day by gentle kneading.

http://cakecentral.com/t/776903/modeling-chocolate-too-soft

Thank you, I did wait overnight... I added almond bark (candies?) about 1/2 cup.  Even softer than before :(

OK, its been two days and still soft, its warm here but I think it may be the fat content?  IDK, I had to mix with some Satin ice  but really would like to make this work - :)

AIf it's too soft you may have added too much corn syrup.

AFor dark chocolate I use 7 oz choc to 1/4 cup corn syrup. For milk chocolate I use 7 oz choc to 2-3 tbsp of corn syrup depending