For those of you that have modelled with both modelling chocolate and fondant, which do you prefer, and why?
And does anyone regularly cover the entire cake in modelling chocolate. It seems like a good idea, it's so yummy! But I never hear about it being done, why not?
I live in a very humid area, so fondant will not hold its shape long enough to dry - it just slumps down into a shapeless blob. Chocolate clay is more temperature-driven. When warm, it is soft; when cool, it holds a shape very well. It does not have the elasticity of fondant, though, and does not stretch around corners or over edges well. It is better to cover a cake panel-style if you want to use chocolate clay. I made a shoe from modeling chocolate and stored it in a small box for over a year - it held up perfectly.