Since I don't like the more traditional recipes for modelling chocolate, I'm now on a quest to create my very own. It'll allow me to make more elaborate sculptures rather than going through the very time consuming moulding and casting stages. And it'll liberate me hopefully from the restrictive properties of liquid chocolate.
Traditional recipes call for anything from corn syrup to glycerine to paraffin. They either affect the taste too much or change the mouthfeel associated with chocolate, or are frankly inedible. And since it's my goal to make cakes that can be entirely eaten apart from the cake board, the latter is out of the question...
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