modelling chocolate

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dc wants a chocolate covered cake for birthday.

can I use modelling chocolate like fondant?
if yes, what's a good brand or recipe?

It's a bit too firm for that, it's more for modelling, you can make your own and knead it into fondant so that you have a sort of mix, will be firmer than normal fondant but still edible. Straight modelling chocolate is a bit too firm to roll out in a large sheet to cover a cake and doesnt cut well, it's more like chewy fudge consistency.

For modelling choc/fondant I usually use the darkest choc, normally 74% choc from Lidl, to every 100g bar melted add two heaped teaspoons liquid glucose (usually in a tube in baking section of supermarket) to the warm choc and mix it, it will go thick and grainy looking. I then immediately tip that out onto a similar amount of fondant and start to knead together, it will look like an almighty mess and like it will never be smooth again but it will, trick is to use the modelling choc warm so it mixes in better with the fondant, if too cool then the cold fondant will immediately set the chocolate and you will have little flecks and bits of chocolate in it. You can tailor the colour/strength/flavour by how much mod choc you use to fondant, usually you can achieve a good brown colour with good flavour but still able to roll and cover a cake with ease.

thanks a lot!

Just to say, I quite often do a chocolate ganache to cover cake with instead of icing - It snot quite as firm as chocolate, but it does firm up and it usually goes down extremely well here.

I like the idea of mixing fondant and modelling chocolate.