Does it really yield twice the amount of regular fondant?
Any pros or cons?
If you do a search in the forums you'll find a few comments - here are some threads I came across. If the threads don't answer your question maybe you could PM the decorators who posted, hopefully you'll get the answers you need! 
http://forum.cakecentral.com/cake-decorating-ftopict-581934-chocopan.html
http://forum.cakecentral.com/cake-decorating-ftopict-582475-chocopan.html
http://forum.cakecentral.com/cake-decorating-ftopict-581255-chocopan.html
I'd tell ya but I myself haven't used the stuff yet!
I use it, but not from May to October. It is NOT heat tolerent.
I use it, but not from May to October. It is NOT heat tolerent.
I totally agree. Tasty, but not heat friendly.
I worked with it some last year. I thought it was a bit soft and a bit sweet for what I needed it for, but it's not bad.
Well i have used wilton type. I heard too many things about it being to sweet. And I think with choco pan you do yield more. I loved it. Great stuff. Satin Ice is what I am using today for a baby shower cake and that works great too. And I think choco pan can be rolled out alot more thinner than Satin Ice. I recommend you trying it, I don't think you will be disappointed.
The pros is that I think it's easier to use than reg fondant. The taste is great. More pliable. A little goes a long way.
Cons that you have to be really careful if you have long nails. Cause like I said before my nail went through the fondant and i had to re-roll it. Very easy to tear I think.
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