So, on Ace of Cakes, and shows like Food Network Challenge.. I always hear them talking about using modeling chocolate either in place of, or underneath/with fondant. But I can't for the life of me figure out how to make and use it. I hate fondant and want to see if I can sub modeling chocolate in sometimes. Any help? Recipe? Uses? Photos?
TIA
Here's a CC recipe for modeling chocolate also known as chocolate clay:
http://www.cakecentral.com/cake_recipe-1608-0-Chocolate-Clay-Modeling-Chocolate.html
Everything you ever wanted to know about candy clay:
(Coloring, help, storing and more.)
http://forum.cakecentral.com/cake-decorating-ftopict-306443-.html
HTH
TRs are very close if you get some fresh ones. 
I love modelling chocolate....it stiffens up quicker than fondant...but doesn't get any harder than a tootsie roll. Perfect for roses! Here is a cake where I used it to make the roses (because I couldn't get buttercream ones to look good and the customer didn't want to pay for gumpaste rose!!)
Here is another forum post on modeling chocolate.
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=5927536#5927536
good luck!
Oh I love candy clay! I also like that it hardens, but it's not hard! 
Good stuff 
Video on how to make it:
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