Does it really yield twice the amount of regular fondant?
Any pros or cons?

If you do a search in the forums you'll find a few comments - here are some threads I came across. If the threads don't answer your question maybe you could PM the decorators who posted, hopefully you'll get the answers you need!

http://forum.cakecentral.com/cake-decorating-ftopict-581934-chocopan.html
http://forum.cakecentral.com/cake-decorating-ftopict-582475-chocopan.html
http://forum.cakecentral.com/cake-decorating-ftopict-581255-chocopan.html

I'd tell ya but I myself haven't used the stuff yet!

Yes it does. I used it for the first time last week and you can roll it really thin. But it is very delicate. You still have to be very carefull putting on the cake. my finger went through it one time. lol.. But good stuff and tastes great...

I use it, but not from May to October. It is NOT heat tolerent.

I worked with it some last year. I thought it was a bit soft and a bit sweet for what I needed it for, but it's not bad.

Well i have used wilton type. I heard too many things about it being to sweet. And I think with choco pan you do yield more. I loved it. Great stuff. Satin Ice is what I am using today for a baby shower cake and that works great too. And I think choco pan can be rolled out alot more thinner than Satin Ice. I recommend you trying it, I don't think you will be disappointed.

The pros is that I think it's easier to use than reg fondant. The taste is great. More pliable. A little goes a long way.

Cons that you have to be really careful if you have long nails. Cause like I said before my nail went through the fondant and i had to re-roll it. Very easy to tear I think.