it is very yummy. It is a sweeter fondant and does well. It is a little softer than some fondants, so it leaves room for more flaws (for me at least), but it is a great medium to work with. There is a 3 tiered wedding cake in my gallery that has brown ribbon, it is covered in white chocopan.
I love it. I know that some people think it's a bit soft to work with, but my house is always too cold (even in the summer, thanks to hubby's addiction to air conditioning) so I don't have a problem with it. For me, it's wonderful to handle and roll. The taste is fabulous!! I also love the caramel and coffee flavors, along with the chocolate and white. I could seriously (and have done so) just eat it plain!
It tastes awesome, but I have found that if you are working with it when it is hot out, it is a huge pain in the butt! I did one 3 tier cake last February using ivory and chocolate, and it was awesome to work with. Rolled out SO thin, and I had no problem putting it on. But in July, I tried covering my dd's birthday cake with it...what a NIGHTMARE! It ripped and tore; I re-rolled it so many times that I finally just did patch-up jobs. I also used it for the onesie baby shower cake in my photos; that was in warmer months, and was a harder to work with, too. It's easy to smooth out, but it tears easily.
I would get a 2lb tub and try it out...see if you like it.
I personally detest the tast of regular rolled fondant or any kind of icing that has waaaay too much sugar added- with that being said, Choco-pan is by far the best tasting of all of the rolled icings that I have ever tasted. Like some have already posted, it is much softer, but depending on where you live or when you'll use it that will make no difference to you if you are already proficient in the art of fondant.
but depending on where you live or when you'll use it that will make no difference to you if you are already proficient in the art of fondant.
You must not of seen the Food Network cake challenge when Colette Peters tried using Choco-Pan.
I luv it!! (said this fondant newbie!). Seriously, it's attributes is what pulled me into the fondant world. You can roll it thinner (which means it goes further/farther ... I can NEVER figure out which of those words is the correct one to use! 
) and since I dont' like the thick fondant play doh look, I think Choco Pan makes the cakes prettier.
As far as workability (and it could be strictly my inexperience in the fondant world), I have noticed that when I add color, it's softer and I get more tears than when I just use the white or the pre-colored stuff. But again I point out that I'm a fondant newbie and have a long way to go to be considered "skilled"! 
But my supply shop is good-naturedly making fun of me, since this "I ain't touchin' fondant so quit trying to sell it to me!" gal now goes in the shop and buys the BIG buckets of this stuff!
(And I love the pre-colored blue! Around here, it's unofficially called "Colts" blue! 
)
Was that the one in Colorado- I don't remeber the year but I think she won that challenge didn't she? Of course I would practice before covering a cake but I am almost certain that you can get the hang of using it quicker than a beginner like myself IF you are already good with fondant. One of my chefs at my culinary school swears by it and it does taste much beter...to me any way. Any how- good luck with it, I hope you do well.
I think its delicious ! I only use it for decor ( have never covered a cake ) But everyone loves to eat it used for decorations !
Love it! Love the taste. I've only used the dark chocolate. It is softer when using it in warmer months. I am going to try the white on my next cake. All the chocolate cakes in my gallery were Choco-pan. I like the dark chocolate flavor, it compliments certain cakes flavors very well. I especially liked it over a red velvet cake I did.
but depending on where you live or when you'll use it that will make no difference to you if you are already proficient in the art of fondant.
You must not of seen the Food Network cake challenge when Colette Peters tried using Choco-Pan.
ok, I am curious, I did not see that show. What happened to Colette Peters?
but depending on where you live or when you'll use it that will make no difference to you if you are already proficient in the art of fondant.
You must not of seen the Food Network cake challenge when Colette Peters tried using Choco-Pan.
ok, I am curious, I did not see that show. What happened to Colette Peters?
If memory serves correct, it was one of the challenges where the decorators are paired with other decorators. The decorator she was paired with brought Choco-pan, and Colette had a really difficult time getting the cake covered without the fondant tearing.
I'm not saying it's not great stuff; it can be! It tastes SO yummy (I, too, have eaten it plain!) and I love that it can be rolled super thin. Just be aware that things like room temp, hand temp, and adding color can greatly affect the workability of it, no matter what your experience with fondant! 
Not to go off the topic, Is it better than Satin Ice or not?
indydebi:
further to indicate "to a greater extent"
farther is for distance (how FAR is it? ....farther)
http://grammar.quickanddirtytips.com/further-versus-farther.aspx
http://grammartips.homestead.com/pairs1.html (scroll to set 4)
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