Does anyone have any experience mixing them? Does it make the fondant stiffer? Does it make the fondant taste better?
I made a chocolate cake for my brother last week and my SIL wanted it covered with chocolate fondant. I made chocolate MMF and since I had some modeling chocolate on hand I thought I'd mix it 50/50 and "test the waters" It was really good and they loved it. I will probably do this more often because it was so easy to work with. It made for a perfect texture to work with.