Step 1 :
Roll a piece of modelling chocolate into a ball and flatten slightly . It should be slightly smaller than your own palm and about 1 ” thick . Use your palm to hollow out the centre of the oval slightly and straighten out the sides to elongate the oval . Turn hand over . Use a knife to cut the top off at a 45 degree angle .
Step 2 :
Roll out a small amount of modelling chocolate to make a finger that is about the same length as the palm you made and about 1 / 4-1 / 2 ” thick ( depending on what looks proportionate ). I use a fondant smoother to roll out the finger and keep it even . Smooth out the tip of the finger so it has a gradual slope . This will be the fingertip . Go ahead and make three more fingers in the same way . The second finger should be the longest . The third finger should be a little shorter than the first finger and the last finger should be even shorter . Lastly , with the fingertips pointing up and the flattened side down , cut the ends off at a 45 degree angle .