Modelling chocolate doesn't technically "dry" in the way paint or clay does; instead, it sets and firms up as it cools and the chocolate crystallizes. The process involves allowing it to rest at room temperature.
Here's a breakdown of how to properly allow your modelling chocolate to set:
-
Initial Stage: After making the modelling chocolate (once it pulls away from the sides of the bowl), it's crucial to wrap it well.
-
Resting Period: Wrap the modelling chocolate log or ball tightly in plastic wrap (or a reusable wrap) to prevent it from drying out.
-
Room Temperature: Allow it to rest at room temperature for at least two hours, or even overnight. This allows the chocolate to crystallize properly and firm up. Do not refrigerate it during this period, as this can cause condensation and affect its texture.
-
Check the Consistency: After the resting period, check the consistency. It should be firm but pliable. If it's too hard, you can knead it gently to warm it up and make it more workable. If it’s too soft, give it a little more time at room temperature.
Important Considerations:
-
Humidity: High humidity can affect the setting process. If you live in a humid environment, you might need to allow it to rest for a longer period or consider using a dehumidifier in the room.
-
Type of Chocolate: The type of chocolate used can also influence the setting time and firmness. Dark chocolate tends to set firmer than milk or white chocolate.
-
Storage: Once set, modelling chocolate can be stored at room temperature (in a cool, dry place) or in the refrigerator for longer periods. When refrigerating, wrap it very well to prevent it from absorbing moisture and odors. Before using refrigerated modelling chocolate, allow it to come to room temperature and knead it until pliable.
In summary, "drying" modelling chocolate involves allowing it to rest at room temperature so it can properly set and firm up.
