How make and colour modelling chocolate and make a modelling chocolate swan.

Make and colour modelling chocolate and how to make a modelling chocolate swan.
This is from a live demo for the Cake Decorators' Association of Victoria.

[@cakeqweenhull]

I have made this up exactly the way you have said to but I used half the measurements 450choc to 100 corn syrup and it really dry and crumbling, is there anything I can do to fix it?

[@robertharwood9787]

Could be the cocoa butter content or brand of chocolate. When it’s crumbly I warm it up slightly and knead in a few droplets of water at a time until it’s not crumbly any more. :) Hope it comes back together for you:)

[@totallyamazing7996]

How long do you allow to set?is there a fast way to dry/set MC?

[@robertharwood9787]

It just has to drop down to room temperature. If the room is cold it sets really fast. The surface will dry over a bout a 2 week period but modelling chocolate just sets, rather than dries. So just let it come down to room temp and you’re fine. :)