I used modelling chocolate to make the head on this figure that mainly consists of RKT.
You can use glucose or even better isoglucose = corn syrup. The difference is the modelling chocolates elastity.
For all recipes:
Melt the chocolate according to chocolate melting guides. Add the corn syrup until the modelling chocolate is homogeneous. Let it rest in the fridge for 24 hours. When it is ready to use you have to knead it until it is soft.
397 g candy melts
120 g corn syrup
7 ounces/ 200 g dark chocolate
60 ml corn syrup
7 ounces/ 200 g. milk chocolate
3 tablespoons corn syrup
7 ounces/ 200 g white chocolate
2 tablespoons corn syrup