Forgive me for this juvenile question, i searched but it would only let me see one page of results!

I've covered dozens of cakes with fondant, made countless gumpaste & fondant/tylose figures. . . But have never used modeling chocolate. I have a ruffle cake coming up & plan on using 50% mmf/modeling choc to roll it super thin. Besides this example, when else would modeling chocolate be used? I'm doing a beer barrel cake this week, would there be any advantage to using an mmf/choc mixture for the panels instead of the mmf/tylose i'd planned on? Thanks so much!

I've obviously already made the barrel cake but would still like to know an answer. Anyone??

Modeling chocolate is good for making decorations but not not covering a whole cake. I would stick to a chocolate fondant.