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Can you use modeling chocolate like fondant?

by Amber Gibson
(Canton, NC)

Question:Hello! My name is Amber Gibson. I recently made my daughter's cake for her birthday and used fondant. I had never worked with it before and I did okay, but the stuff tastes terrible. My guests didn't even eat it. I was wondering if you have ever used modeling chocolate as a cover for a cake? I was wondering if it tastes better and is easy to do? Thanks so much for your help!!

Answer: Hi Amber, I have worked with modeling chocolate to make chocolate roses, leaves and other decorations, but have yet to cover a cake with it. It's very easy to work with and also very easy to make. I included a video at the bottom of this page so you can see my recipe and how I used it in conjunction with chocolate ganache'

I did research it a little and ended up on cake centrals forums.
I picked up a couple of tips...

One person suggests using a mix of 1/3 modeling chocolate + 2/3 fondant. You get the chocolate taste, but it's cheaper and a bit easier to work with.

The modeling chocolate when dry is not as soft as fondant. Check out the two videos and then go to the forums.
I think you may find that helpful.

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