Reply to "Chocolate Clay"

Julia M. Usher posted:
Yes, I make it all the time, and not just for cookies, but for cakes. I have some very reliable recipes on my site. If made with high-grade chocolate (and not candy melts), I find it MUCH tastier than fondant. But there are some trade-offs to understand. Because of the chocolate content, it is more heat-sensitive than fondant. This can be a plus when modeling, as modeling chocolate can be shaped for a long time before drying out and/or setting. But, it can be a negative when displaying or shipping under hot conditions, as the modeling chocolate can soften, wilt, or even melt if temperatures get too hot.

It is addictive-ly delicious! Lol I made some for Valentines Day decorating and ate it...

9/5/1610:06 AM

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