I've recently become a modeling chocolate addict because 1) I think it tastes better than fondant; 2) easy to make; 3) decorations stay softer; 4) I like the way it sets up quickly (e.g. just place rose petals in the fridge a few minutes and zap! no wilting petals).
It tastes great to use for covering cookies!
I find it much easier to manipulate; but I never really pushed myself to be real creative with fondant.
To cover a cake, fondant cause it looks so nice and smooth and for large quantities is cheaper. For decorations, I like the modeling chocolate cause it tastes so much better. You can get the detail you need and people will actually eat it. Unlike Fondant which usually goes untouched and gets thrown away (at least in my experience).
i have ondered about this but have never tried molded choc.how do you make this?I like marzipan,I found that much easier to mold than fondant.
I make it by melting 16 ozs. of chocolate chips; remove from heat when 80% of chips are melted and stir until all chips are melted. Mix in 3/4 cup of karo syrup (don't overmix). then I pour onto saran wrap and spread out. Cover with another piece of saran wrap and let sit in the fridge for 24 hours. After it has 'aged' I let it sit out for 1/2 hour; break off small pieces and knead until shinny.
Some one else may have an easier way to do this and I would love to know... Also, I have not made with white chocolate - I'm assuming you need to use candy food coloring (??) to color.
You can use white chocolate too, but use less corn syrup or it'll be too flimsy and yes.. the best way to color white chocolate is to use an oil based food coloring.
I like modeling chocolate.. it tastes great, but it's pricey even if you make it yourself and use a chocolate you would actually eat.
i use the make-n-mold candy melts to make mine. i love this stuff! 14oz of candy melts, melted, then add 1/3 cup light karo syrup. i let mine sit on the counter overnight on wax paper, then in the morning i use paste food colors to color it. soo easy!
I'm wondering about the cutting out and rolling too. I have a piece I'm going to do next week that will have a flag covering a sheet cake. I'm wondering if piecing together different strips of fondant or modeling chocolate will work better, and what would be the best way to get the pieces to stick together. Suggestions greatly appreciated.
Thanks to the OP for asking this question.
it rolls and cuts really well. the only downside, imo, is that it gets soft pretty quick, esp. if you have warm hands or if the air temp is warm. just pop it in the fridge for a few minutes and it will stiffen back up. you can use a little cornstarch or powdered sugar on your rolling surface, too. i roll a bit, then flip the piece over, roll a bit then flip, etc.... this seems to help with it not sticking. the chocolate sticks together really well with gentle pressure. the family reunion cake in my photos uses lots of chocolate clay. all the leaves were rolled and cut with a cookie cutter. i have other examples in my photos as well. hth. 
Quote by @%username% on %date%
%body%
