I'm not clear on the use of modelling chocolate? When would you use it? Would it be in place of fondant/gumpaste figure, RKT or a portion of a cake? I'm interested in trying it out.
Modeling chocolate is like an edible clay. It can be used to make flowers, little figurines, ribbons ...
Okay... thanks. I also saw him use it on Cake Boss for a large piece of his dragon cake and wasn't sure why he chose to use it for that.
Modeling chocolate is very pliable and doesn't harden as quickly or become as stiff as either fondant or marzipan, so some decorators prefer to use it for detailed figures. On the other hand, support is sometimes required for figures made with modeling chocolate (ie covering rice crispy candy, using tempered chocolate, or even an inedible armature)