As promised here comes the white modeling chocolate recipe that I use.
melt 200 gr of white chocolate and add only 2 table spoons of honey. White chocolate requires less honey than the dark one.
Stir until it thickens and separates from the recipient's walls. Cover it in plastic foil and refrigerate for 2 hours.
You need to leave it at room temperature for many hours to be able to knead it. The heat of your hands will soften it. I use it in small portions to give elasticity to my sugar paste.
I absolutely love it!