Maggie at King Arthur

June 12, 2022 at 1:07pm

In reply to by MOLLY HAMMOND (not verified)

Great question Molly! Unlike fondant, modeling chocolate can be warmed up and kneaded again and again. It will set up and get hard as it cools but it won't really dry out the way that fondant does when you let it sit for longer periods of time. 

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