How to correct Broken & Oily Modeling Chocolate

Wow! I made about 6 mistakes while rushing through my modeling chocolate this week which resulted in oily and grainy chocolate. But...it was all fixable. Here's how I did it!
Modeling Chocolate: artisincakes.com/products/whi...
Here at Art Is In Cakes, we provide the Tools and Knowledge to build your Passion for Baking. Join us at artisincakes.com and subscribe to our RUclips ( / artisincakes ) and Vimeo channels to find more videos related to cake decorating, cookie decorating, baking, and candy making. And if you are local to Little Rock, Arkansas, we have a beautiful store front and sell all things related to baking at 9807 W. Markham St., Little Rock, AR 72205. And in the back is our dedicated classroom...just waiting for you.
Yes, we are social, and here's where we spend most of our time:
/ artisincakes
/ artisincakes
/ artisincakes
Lastly if you're the novella reading type...stop by and visit our website and scroll down to our blog to see what's trending. artisincakes.com/
This video is copyrighted, all rights reserved. Please do not share, copy, or duplicate this work without express written permission by Art Is In Cakes.
© Art Is In Cakes, 2019

[@GirlArmy21]

I overworked my first batch I ever made today.....had to drain it, reheat it, and walk it like toffee....saved it too. OMG. So frustrating. I have learned you have to be patient and gentle working with chocolate....learned it all today! LOL. XO

[@ivanaflesher9481]

Thank you for that, I made yesterday my first chocolate modeling paste, from white chocolate (40 oz) and corn sirup (8oz), it looked good and left it few hours to cooling down. When I started to work with that, it was very crumble and very hard and absolutely not smooth at all. Do you think I can fix it?