I am trying to use chocolate plastic as opposed to fondant (because fondant is just plain yucky) and no matter how soft i make it, it cracks as soon as i try to cover anything.
Does anyone know why this is happening or have a good recipe i could try?
In fact, any suggestions for fondant alternatives would be a big help.
Thanks a bunch
Its also called candy clay there is a recipe here that a lot of people say they like. I haven't gotten an opportunity to try it yet you can find it at: http://cakecentral.com/cake_recipe-1985-0-Candy-Clay-for-Modeling--3D-Figures.html
Chocolate plastic is great to work with for modeling things - I have covered cakes in it - but can't truly recommend it - very difficult to roll thin enough - and much chewier than fondant - you might try a 50/50 combo of chocolate plastic and fondant -
do you make fondant from scratch? my customers say it makes all the difference in the world!
there's rolled buttercream - I think it is sicky sweet and a hassle to work with but that's IMO 
You may be rolling it too thin. It should be nice and soft, applied over a thin buttercream.
Also, have you tried fondant other than Wilton? Most other fondants actually taste pretty good. There are many good recipes that allow you to add flavor and color. And, there is a tutuorial here on the home page for using marshmallow fondant.
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