Thank you. I still consider myself new at this sugar craft too but from what I've experienced modeling chocolate is very similar with working in clay, moulding and shaping are easier. Modeling chocolate does not dry out as quickly as fondant which can be good and not so good if one wants to perform a design and expects modeling chocolate to firmup as gumpaste does. Modeling chocolate has its place just as fondant and gum paste does. Concerning the leaves, I did have a cutter for them, a daisy leaf cutter but the veining was done done with a round tooth pick.