If any of you remember, I posted about how to make chocolate fondant so I could dye black without using too much dye. The only time I've ever done it, I found (as I explained in that post) that it stayed crumbly and never got elastic. When I tried to rolled it out and pick it up to transfer, it just fell apart.
I took the advice from responders about adding chocolate to my regular MMF recipe, and did so. It's still doing the same thing for me! I need to finish this cake tonight!!!
What am I going to do!? Is there any way to fix this, or do I have to make a whole new batch dying it full black??? I already tried adding a little glycerin, but it didn't work. I added more p.s., more shortening, nothing. I also tried warming a little (5 seconds) and kneading more, but nothing has worked!
Please HELP!
When I made my chocolate MMF I substituted some chocolate baking powder for some of the powdered sugar and I didn't have a problem with it (maybe I got lucky that day). Then I dyed it black and it came out pretty good.
I wish I could help more and I hope everything works out 
I make chocolate fondant for my black or brown fondant all the time and never have had any problems. This is the recipe I use:
16 oz chocolate marshmallows
2 lbs powdered sugar (you may not use all of the powdered sugar)
2-4 tbsp water (depends on humidity)
2 tbsp corn syrup
shortening
I put the marshmallows & start out with 2 tbsp water, then put them in the microwave for about 1 minute, stir, then repeat until melted. In my stand mixer, I grease the sides and dough hook (to help keeping it from sticking). I pour the melted marshmallows, corn syrup and part of the powdered sugar, mix it on low, then continue adding the powdered sugar until I get it pulling away from the sides (like bread dough) sticking to the hook. I then pour a little on a greased surface and put the fonant on there and start kneading until I get the proper texture.
HTH
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