Susan Moniz posted:Hi Patsy,
I am of course a big fan of using dough in cookie molds, but you might also consider modeling chocolate for very small molded pieces. It won't melt like regular chocolate and doesn't taste like fondant. You can even make it yourself. /http://artisancakecompany.com/recipe/how-to-make-perfect-modeling-chocolate/
Just a thought!
Thanks so much! I also agree with @Susan Moniz that modeling chocolate can be a great substitute for fondant. When made with premium, real chocolate (not candy melts), it is really tasty. (I have recipes for it on my blog and YouTube channel as well!)