I make it because it's cheaper that way and it's fairly easy to make. I don't think how expensive the chocolate is matters as long as you like how it tastes and it works in your recipe.
I have actually heard that less expensive candy melts work the best. I use Merkens. People love the flavor or it.
I think it matters, I've used a few different brands and I like Guittard the best.
I think it matters, I've used a few different brands and I like Guittard the best.
Funny that you mention that! I had bought a $6.00 of 63% Guittard chips for this exact purpose. And then I came home the other day to find the bag completely empty on the counter. My mother had been watching my children and had let them share the whole bag with all the neighbor kids! There nearest store that sells them is 35 miles away. I had a bit of a fit 
At least they now know what good chocolate is!
As a San Francisco girl I have a soft spot for Guittard - it's my chocolate of choice for my cocoa powder and my couveture. But I was actually talking about their candy coating, which is a little tricky to find. It's called A'peels. I used to be very anti candy coating until I started doing chocolate wrapping, which is near impossible to do with real chocolate. I tried a few different brands and the A'peels was the most chocolate-like and had the least amount of chemical after taste but still very workable.
Guittard It's called A'peels. I used to be very anti candy coating until I started doing chocolate wrapping, which is near impossible to do with real chocolate. I tried a few different brands and the A'peels was the most chocolate-like and had the least amount of chemical after taste but still very workable.
I do make my own--sometimes. If I need pure white, I use the Merken's bright white/wedding white. If I don't need pure white, I LOVE to use the Guittard A'Peels vanilla.
Many of the cake artists who make modeling chocolate use the Guittard A'Peels.
When I've purchased, I've bought Choco Pan modeling chocolate and Fondarific modeling chocolate. I like both. The Fondarific is the softer of the two, but both firm up very nicely and don't get greasy quickly.
Rae
As a San Francisco girl I have a soft spot for Guittard - it's my chocolate of choice for my cocoa powder and my couveture. But I was actually talking about their candy coating, which is a little tricky to find. It's called A'peels. I used to be very anti candy coating until I started doing chocolate wrapping, which is near impossible to do with real chocolate. I tried a few different brands and the A'peels was the most chocolate-like and had the least amount of chemical after taste but still very workable.
This is great to know! I'm planning on making chocolate hearts to top brownie cupcakes frosted with peanut butter frosting, so it's not too complicated.
I have yet to try Guittard cocoa powder. I've been experimenting with different ones. Right now I have Scharfenberger, Ghiradelli, and for DP I have Cluizel and Pernigotti. Love both of the DP ones but Cluizel is so pricey. I was thinking Callebaut next but now I'm going to have to order some Guittard.
I've been baking for 13 years but after getting into cakes I see how much I have to learn!
Depends what you mean by "best." 
I've made modeling chocolate with Wilton's candy melts and it's very easy to use, but the taste is, well, about what you'd expect. And I've made modeling chocolate with good quality semisweet chocolate chips, and it tastes great but it's harder to model with because it's stiffer to start, and gets melty faster.
For making an animal head the size of a basketball, I wouldn't make the whole thing from modeling chocolate anyhow! I'd carve a ball-shaped cake, or use RKT and just cover it with the modeling chocolate.
Holly
Depends what you mean by "best."
I've made modeling chocolate with Wilton's candy melts and it's very easy to use, but the taste is, well, about what you'd expect. And I've made modeling chocolate with good quality semisweet chocolate chips, and it tastes great but it's harder to model with because it's stiffer to start, and gets melty faster. For making an animal head the size of a basketball, I wouldn't make the whole thing from modeling chocolate anyhow! I'd carve a ball-shaped cake, or use RKT and just cover it with the modeling chocolate.
Holly
I don't care about the taste of it (in this case) since no one will eat the head! I would rather have something that is easier to work and model with. Do you use butter in your RKT?
I don't use butter in the RKT. Just marshmallow with a splash of water, and rice krispies. I think that it helps it dry a little firmer. MyI family still eats the scraps without noticing a difference. Oh, I melt my marshmallows in the microwave. To form my shape, I let cool slightly, spray a little Pam on my hands and shape away.
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