So... Now I a a little stuck and need help! I have seen chocolate flavour oils such as this one about: http://www.thecakedecoratingcompany.co.uk/catalog/product_info.php?products_id=2396
Has anyone used them for flavouring fondant and know if they work? Unfortunately there isn't the budget to use white modelling chocolate as a covering (it's a big cake!)
If all else fails, I will just have to go back to the bride and apologise saying that I can't do the chocolate fondant in that design but would clearly prefer not to...or do a layer of chocolate and then a very thin layer of khaki for the effect (less than optimal)...feeling somewhat silly for not spotting a potential problem here when she first gave me the photograph but there you go...live and learn!
Many thanks in advance! Xx