Is this a bad idea?
I did chocolate BC under red fondant this weekend, the fondant was giving me major issues (SI red) so I had to take off and reapply 3 times, b/c it was red, I could just work the BC into the fondant, not a huge deal in terms of a wasting fondant, but how will chocolate BC work under white fondant? One, is it to dark that you'll be able to tell? 2 if I mess up, is the chocolate going to mess up the white color fondant?
I know alot of people do ganache under fondant, haven't tried it yet, but haven't heard anyone complain about it.
I have done chocolate cream cheese under white fondant lots of times. The only problem I have noticed is while I am smoothing my fondant...if any icing squeezes out from under the fondant and you get it on your hand or something...it leaves a brown mess on the fondant HTH