The effect will be completely different between "the hot stuff" and syrup. I think he's asking because he wants the chocolate to have texture and be at least semi-solid.
Chocolate's melting point is determined primarily by fat content. Most chocolate has a relatively low melting point below 100 degrees. However, you may be disappointed with that since the model's body temperature is likely to keep the chocolate from hardening...leaving you with chocolate syrup.
You might need to experiment with a cold environment or chocolate colored wax for the best results.
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