I tried making white chocolate fondant which is just chocolate clay kneaded into fondant. My ratio was 40% white chocolate clay and 60% fondant. It tasted great but it was so soft, it kept tearing when I tried to cover the cake with it. I used only cornstarch to roll it out, as confectioner’s sugar was making it sticky due to the humidity. I live in a hot and humid area, and I was wondering if anyone can help me figure out how I can make the fondant workable.