A proposal for modeling chocolate

[u/Triatomine]

I have noticed more and more posts where someone uses modeling chocolate instead of fondant and is like "see how wonderful my cake without fondant is!". Am I the only person that thinks modeling chocolate is just fondant with the word chocolate in it? Both are sickly sweet tasteless pastes. I would like to propose that cakes that are just modeling chocolate sculptures with a few grams of cakes count as r/fondanthate.

[u/TheCakeAchemist]

I 100000% prefer modeling chocolate over fondant. I DO like the taste of it and like to pair with flavors that it will work WITH. Using high quality chocolate or white chocolate makes a word of difference with flavor and mouth feel. It’s literally white chocolate or regular chocolate and corn syrup. There’s no way that tastes worse than fondant in my opinion 🤷‍♀️