Why is my modeling chocolate rock hard and greasy after freezing? When I try to knead it, it sticks to my hands and it melts from outside but the middle is still rock hard. I made it from simple syrup. Plz help
I made my modelihg chocolate from simple syrup because corn syrup wasn't available where i live. But my modeling chocolate is way too hard aftrr i refrigerated it overnight. I tried to knead it but it was really greasy and it sticks to my hands, just like normal chocolate. It's middle portion (inner part) was still solid. Please help me because i need it to design the cake for my mum's birthday. Also, i live in India and it is quite hot but not too much and not humid.
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