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 .