Modeling chocolate tutorial. Fix under and over mixed dough.

Mistakes were made. Mistakes were fixed.
So what went wrong? The first batch of skin tone modeling chocolate didn't come out the exact color intended, so in an attempt to add in a few more drops of color, it was over mixed.
How do you fix over mixing? When you over mix, the chocolate will begin to release oil(fats/cocoa butter). You will strain off the extra liquids, and continue to re-melt, and mix the chocolate. Once the mixture has stopped letting out excess oil, you will knead the dough with your rubber spatula to a smooth consistency. This will work the remaining oils back into the chocolate.
The second batch was made from leftover white chocolate which had some paramount crystals added to it. This batch was undermined because it started to seize prematurely. Once the dough was set, it was crumbly and not pleasant to work with.
How do you fix under mixing? First thing you will need to try is to just knead the dough with your hands, breaking down any bits of hard pieces in attempts to make it smooth. Some people recommended putting it in the microwave for a few seconds to speed along the process. This didn't work for my batch. It could have been because my chocolate had additives. What I did was repeat the steps above for fixing overriding by repeating the dough and working out the oils.

[@kittenslitteone8269]

In reheating it and trying to fix it it ended up getting caramelized😅

[@shariaburden6983]

TFS.. Quick question: Did the modeling chocolate still taste good?

[@Maya-ml7ky]

No