ive been reading some forum post that talks about modeling chocolate but my question is to you ccs is it easy to work with ? and is it better than fondant ? thanks

its great for modeling and doesnt really dry so you can always tweak it days later.

It depends on what you want to do with it. I like modeling chocolate for making animals and other figures. I think it holds its shape better.

does it melt faster that fondant ..
has anyone ever tried covering it on a cake?

i like working with both, even mixing the 2! the difficult thing about fondant is moisture control. the difficult thing about modeling chocolate is temperature control. fondant and modeling chocolate are different animals, with different pros and cons.

when you ask about melting, i'm a bit confused. your fondant melts?

You can cover a cake with it, but it's stiffer than fondant, so it's really hard to mold a thin sheet around the corners and edges of a cake without breaking. Probably works better to do it in panels if you are covering an entire cake. You can do cutouts with it easily though, and they take basically no time at all to get firm enough to move around -- but if you mess them up, unlike fondant after it hardens, you can easily gather the scraps and re-roll.

It will soften and can lose its shape if it's hot, so it's not as good as fondant for that, if that's what you meant by "melting."

Holly

I am not very experienced with modeling chocolate, but I didn't find it too hard to work with. I made a purse cake and because I don't like the taste of fondant, I tried another source for covering. I liked the results, esp the way it ended up looking like a "leather purse" because of the shine. I made a few other "mini purses" too in different colors, but this one tuned out the best. Any comments are welcomed.
http://cakecentral.com/gallery/2088586est.

Amaryllis - that cake is very pretty. How did you go about coloring your modeling chocolate? I'm looking to make some figurines and some tools out of the chocolate and need a bunch of different colors. I haven't worked with it much so I'm not sure what to use.

i've recently been using modeling chocolate myself and im addicted! it taste sooo much better and like others said it doesnt dry out quick so if you mess up or something breaks you can easily reform it, also easier to hide seems lol.
I was told its really hard to work with to cover a cake and was told to do 50/50 modeling chocolate and fondant, which i am trying for the first time on a cake due this saturday, i will let you know how it turns out
Also, its very simple to make but im not gonna lie, once it hardens it sucks trying to mold it into a "dough" texture, it takes some time and patience but once you get it all soft its great!!
To color my modeling chocolate i use a little, little bit at a time of wilton food gel except for black and red! i use powder based colors for them.
Hope that helps!!

I always assumed that you needed oil based colors so that it doesn't make the chocolate seize up. Again, I'm also assuming that modeling chocolate works like dipping chocolate. I'm going to try the gels and see how it works.