REMOVE FROM THE PAIL
- Turn the pail upside down on your table and press on the bottom of the pail.
- Modeling chocolate and Chocolate Fondant will be firm when first opened.
- Use a flat-top spatula to cut pieces out.
- Some crumbling will be normal since these are chocolate based products. Simply gather pieces together for kneading.
KNEADING
- Knead pieces until they become smooth. If the chocolate is too firm to knead, microwave on high in 3-5 second intervals.
- Avoid overworking or excessive heat. If the product is melting, place it in a refrigerator until it becomes firm again. The heat from your hands will aid when kneading, but avoid overworking.
- It is best to have cool hands when sculpting/decorating in order to avoid the oils separating and the product becoming sticky.
MIXING & COLORING
- Chocolate colors can be mixed together, just like fondant. If you prefer to color modeling chocolate, add gel, paste or oil-based food color when kneading.
- To color Chocolate Fondant, add food color gel or color paste when kneading.
STORAGE
- Reseal tightly in a plastic bag and replace the lid of the pail. Store in a cool, dry place (not refrigerator).
- If oils are separated from the product during shipping, allow to cool then knead the oils back in.
- Placing your finished creation in a refrigerator or using food grade cool spray will accelerate the set time.
- Finished pieces should not be exposed to temperatures over 75°F/24°C.
- Both Modeling Chocolate and Chocolate Fondant will always remain pliable for reworking if desired.
For more information on ChocoPan products and answers to other FAQs visit satinice.com/chocopan