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High-quality chocolate with a high cocoa butter content is preferable for its strength and flavor. The chocolate needs to be melted, tempered, and then molded or sculpted into the desired shapes. This process can be labor-intensive and requires precision to ensure the models hold their shape.
Once the basic structure is complete, finer details can be added, possibly using a combination of chocolate work and edible decorations.
To create chocolate models, chocolatiers and artists use various techniques, including:
