Dear Ishbel,
Thank you so much for your reply and suggestions!
I am a native of Curaçao, which is a Dutch Island in the Caribbean. The climate here is about 30°C - ( about 86°F)
almost all year round. August/Sept. is a bit hotter 32°C (about 90°F). In December/January its much cooler
about 25 - 27°C and rainy. Indeed we also have nice clear blue beaches - white sands and blue sunny skies,
but on the other hand, too much of a good thing, can be bad!
My problem is I would like to know if any member, with this type of climate has any
experience with chocolate modelling. I can't find a suitable recipe, that will not melt, and will hold its shape like
for example I want to make a chocolate rose to decorate a chocolate cake. I have tried different recipies I found on the
net, but as soon as I take it out of the refrigerator, it will start to get soft and melt.
I have even tried to mix it with rolled fondant and gumpaste (tylose/CMC)
which helps a little, but is still too soft to mold! I would appreciate any comment and help I can get.
Thank you in advance! Yvy
(I promise after I get acquainted and figure out the "How-to's" of this website,
I will post some picture of my cakes and also
of my Island Curaçao)!
