Modeling Chocolate

I was really excited for this one because I love the King Arthur pastry cream recipe, but it didn’t come out the way I expected it to. I was hoping for a soft clay-like texture and it came out more like a tootsie roll, very sticky and taffy-like. I’ve never worked with modeling chocolate, so it might just be the type of food and not the recipe. It came out very greasy and it didn’t mold very easily; every time I liked the shape it would stick to my fingers and warp. When I finally got it into shape and tried to put different shapes together, I had a hard time getting them to stick together and when they did the grease made them slide against and move out of place. They also tended to melt before they could set. I tried to freeze them to help them set faster and it worked while they were in there, but when I took them out they immediately started to warp again. I tried both white and semi-sweet chocolate and the picture holds very true to my experience. If you look closely, the brown chocolate is closer to a circle while the white chocolate is more oval because it puddled. They also sort of melted in my hands like a chocolate bar if I held them too long.