Hi Christine,
We checked in with Kye on the chocolates used, here's her reply:

The chocolate I used in the modeling chocolate post was Ghirardelli semi-sweet and Ghirardelli white chocolate. (Ghirardelli doesn’t list the exact cocoa % on their semi-sweet bar, but some online research reports that it’s between 50% and 60% cocoa content.) Additionally, a wide range of cocoa % should work well in the modeling chocolate recipe; the ratios are forgiving. The only difference is that the lower the cocoa percentage, the softer the modeling chocolate will be – even white chocolate is still a workable/moldable consistency, despite being softer than modeling chocolate made with bittersweet or semisweet chocolate.

Happy modeling!

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