I have been reading some of the posts on here about chocolate MMF. I need to make quite a bit of black fondant and I would like to try chocolate MMF and then add the black coloring, but so many bad reviews, I did see one about using chocolate syrup instead of melted chocolate or cocoa. Has anyone ever tried the chocolate syrup? How did it turn out?

I've made the recipe for True Black MMF several times and always had it turn out fine. (I've never actually made it black...)
It's always been really easy to work with and tastes just like a Tootsie Roll - YUM!

http://www.cakecentral.com/cake_recipe-6971-True-Black-MMF.html

Here's some instructions I posted on how to make chocolate fondant. You should stick with using cocoa powder. Using melted chocolate will cause the fondant to become crumbly and unrollable. To get black, if you need a lot, I add the coloring to the soupy mixture before the powder sugar is added.

http://janellscakes.blogspot.com/2008/08/fondant.html

I just made some Chocolate MMF for the first time this week, the link to the recipe I used is below, I really like it, it tasted kinda like tootsie rolls and was easy to work with, the only thing I noticed was it dried out a bit quicker than my regular MMF, I am bad about keeping it wrapped while I am working.
Hope this helps some!
http://www.cakecentral.com/cake_recipe-3193-Rhondas-Ultimate-Chocolate-MMF.html

Thanks for the help!!! I was also wondering.........
If you wanted the flavor of regular MMF fondant but wanted it black could you add brown first and then black?