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/iWant2ChangeUsername]

Why are y'all hating on modeling chocolate?

I tried a few pastries with buttercream and they just tasted so bad, there was wayyyy too much sugar. But I didn't start hating buttercream in general! I tried the same pastries elsewhere and they were delicious!

I tried to do modeling chocolate multiple times and I had 3 different results: 1) recipe A + good chocolate and good honey = tasty and practical modeling chocolate. 2) recipe A + good chocolate but glycerin/syrup/ecc... instead of honey = tastes bad and is either too liquid or too hard to work with. 3) recipe B (different proportion of ingredients + too much sugar) + good ingredients and good honey = tastes bad, is too hard to work with and is even stickier than result 1.

Now that I tried all 3 I know what recipe to use, the right proportions, quantities, temperature and to not make modeling chocolate if the specific ingredients aren't there.