Step 3:
Divide the finger into thirds and make an indented line with your tool. Smooth the chocolate on either side of the line so that the sections of fingers are gradual and softened. Do this to all four of the fingers and set aside.
Curve the flattened palm slightly so that it is more cupped. Place the cupped palm, palm side down onto a piece of wadded up plastic wrap to support it and keep the hand at a natural angle while we attach the fingers.
Step 5:
Bend the finger slightly at each line, being careful to form the knuckle and keep the space between the knuckles straight. Make sure the top of the fingertip is flat and the underside is rounded. Use the wedge sugar shaper or other modelling tool to indent the end of the fingertip with a nail. Remember that nails are not flat, so make them slightly rounded. Use your flat tool to make the fingernail tip and smooth out the end of the finger so the line is not harsh.