I have a silly question...
I have not yet worked with chocolate fondant. What do you use to keep it from sticking when rolling it out? Would you use powdered sugar or cornstarch? If so, won't he white be visible on the chocolate?
I usually use powered sugar, but you can you corstarch too.
I just brush off the excess ps on the fondant and that works well, if there is a little residue that brushing won't get off, I will dampen my fingers a bit and rub away the residue.