How to correct Broken & Oily Modeling Chocolate

Wow! I made about 6 mistakes while rushing through my modeling chocolate this week which resulted in oily and grainy chocolate. But...it was all fixable. Here's how I did it!
Modeling Chocolate: artisincakes.com/products/whi...
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[@GirlArmy21]

I overworked my first batch I ever made today.....had to drain it, reheat it, and walk it like toffee....saved it too. OMG. So frustrating. I have learned you have to be patient and gentle working with chocolate....learned it all today! LOL. XO

[@ArtIsInCakes]

It's so easy to over do it. I have zero patience. And I should know better, lol! It takes 10 times longer to fix it. I'm so glad you were able to save it!! xo

[@ivanaflesher9481]

Thank you for that, I made yesterday my first chocolate modeling paste, from white chocolate (40 oz) and corn sirup (8oz), it looked good and left it few hours to cooling down. When I started to work with that, it was very crumble and very hard and absolutely not smooth at all. Do you think I can fix it?

[@ArtIsInCakes]

Hmmm...every coating chocolate is a little different. May I ask which brand of chocolate you used? It almost sounds like it needs a little more fat content, or a little more corn syrup. :)

[@priyankamian2520]

Hii , I made today my frist chocolate modelling paste , from milke chocolate but after cooling down it release oil

[@destinyzchild84]

@@ArtIsInCakes can you tell the actual ratio of corn syrup to white compound chocolate for a hot and humid climate? I guess m having the same problem of the chocolate being crumbly after cooling although I was able to add colours to the mold but not able to role it into a sheet consistancy.... What can I do to save my chocolate?

[@ArtIsInCakes]

Normal! You can work that oil right back into the modeling chocolate. If you feel like it's too oily to work with, sponge it off the surface with a paper towel. :)

[@ArtIsInCakes]

I completely understand "hot and humid". Here's my recipe: artisincakes.com/blogs/news/truffles-strawberries-and-roses-but-all-100-edible