Can anyone tell me their preference and if modeling chocolate doesn't get hard like fondant, does it at least harden up enough to hold a stiff shape? I am doing the cake-a-roni and would like to know what is best, as Ms. Peters uses the modeling chocolate.
I've only used modeling chocolate once so I'm hardly an expert. It seems to hold its shape well provided it doesn't get too hot. It didn't get as hard as fondant and the kids who ate my mod chocolate tires loved them and left the fondant behind. HTH.