without it going hard? I need to make a horse head cake and thought it would be easier to mold details into the head with modeling choc. I worked with it once before and it got pretty hard after sitting out, but you see Buddy (Cake Boss) doing it all the time. Is there a certain recipe?
Am I better off just using chocolate MMF?

i covered one cake with modeling choc (made my own) and it wasn't hard, it was more firm than fondant, and more difficult to kneed than fondant, but it looked good and we still cut the cake! it tasted delicious! (in my photos-the farm sheep cake).
it wasn't hard at all-just more firm.

I guess I will give it a try. Thanks for your input!