Chocolate modeling paste. Testing, problems, solutions

Today's video entirely devoted to the nuances of working with chocolate modeling paste and, primarily, problems with chocolate overheating, butter peeling during chocolate mass kneading, crumbling and so on. In this video, I did not just testing different types of chocolate to produce chocolate modeling paste, I also simulate common problem situations and offer possible solution to a particular problem as efficient as possible.
For your convenience I suggest the following chronology view:
0:49 Details of chocolate modeling paste of dark choco (I simulate the situation with the overheated and oversaturated by honey chocolate and suggest possible solution)
7:14 Details of chocolate modeling paste of a choco of approx. 50% (preparing the chocolate modeling paste by all the rules and notice how 50% chocolate bevaves itself in chocolate modeling paste)
12:39 Details of chocolate modeling paste of milk choco (testing of a conventional low-cost milk chocolate, notice how milk chocolate bevaves itself in chocolate modeling paste and solve the problem with its graining)
19:22 Details of chocolate modeling paste of white choco (I'm testing the usual cheap white chocolate and make a conclusion if this ordinary cheap chocolate suitable for white chocolate modeling paste preparation or not)
You can also watch my video tutorial of how to make dark chocolate modeling paste with chocolate microwave melting: • Шоколадная мастика рецепт
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