Curious if there are individuals that only cover their cakes in modeling chocolate and not fondant. If so, is this difficult to do. Do you have problems with the modeling chocolate melting.
I know that fondantgrl/happyascanbe/prettycake does a lot with modeling chocolate. I think she is going by the second name now, so you might try to PM her and see if she can help.
Thank you for the reply!
Modelling chocolate is just like fondant except that it's a little softer and not really good for making decorations that need to be really hard. I use straight modelling chocolate to cover cakes instead of fondant, but if I'm making decorations, I add gumpaste to it so it will get really firm.