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.