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I am getting ready to make flowers for my daughters cake and was wondering which would be better almond bark or white chocolate.  Which one would everyone recommend.  Thanks,

Yuck, almond bark sounds like candy melts from what I read when I looked it up.  I say go with good chocolate.  But then I'm not paying am I.  ( Note:  I do always try to use good chocolate)

Actually, vanilla Almond Bark for making candy clay tastes very good (some people call it modeling chocolate, but technically it's candy). It makes a very 'white' colored clay (vs. the yellow tint that white chocolate will have), and it's less oily than white modeling chocolate. I use Plymouth Pantry Vanilla Almond Bark with a 4:1 bark to corn syrup ratio ( i.e. one 24 oz package AB : 6 TBS corn syrup).

On the flip side, chocolate Almond Bark does have that artificial chocolate taste. If whoevers eating it doesn't mind that taste, then chocolate candy clay is a viable option. Personally, I think chocolate candy clay taste like a tootsie roll so for me...yum!

@virago those are very beautiful!!!