Choco-Pan
Fondant: was formulated by Linda Shonk owner of Sweet Art Inc, for use
in her custom bakery Sweet Art Galleries. Choco-Pan was first made available
for sale to the public and the baking industry in 1993. Since then it has
become a very popular alternative to traditional rolled fondant products.
This popularity is due to the rich white chocolate flavor and the soft
creamy texture. Its pliability and ability to be molded are also strong
points. Choco-Pan is available at http://www.sugarcraft.com in different
flavors.
You can use Americolor gels, liquid or dry powders for coloring too. Use a color with not much liquid. You don't want to thin it.
Take a small ball of fondant and mix it with your color darker than you'd like the final color to be. Then mix that with your large amount of fondant till all is same color. Keep repeating this until you get the desired color, plus if you let it sit over night or at least for a couple of hours the color will darken too.
If you are looking for deep dark colors, you are better off to purchase it already colored. I had to make orange once and it took a ton of orange color and the fondant was sticky, soft and hard to work with. If only I had bought red and yellow and mixed my own... could have saved a ton of headaches with that cake!!!
Pearl dust is used to add a pearl-like finish to Choco-Pan, gumpaste, etc. The powder itself is white, but relects the color of light listed. Super Pearl makes an "iridescent" finish similar to the shell of an oyster. All colors are non-toxic and weigh approximately 2 grams net.
You can mix Gumpaste, fondant, rolled buttercream choco-pan or choco-paste depending on the dough you need. Gumpaste for more strength and hard consistency. Rolled buttercream for a soft dough that dries very slowly. Chocolate dough's to add moisture and slow drying time.
If you mix one recipe of white candy clay with Fondant, you get a taste similar to Choco-pan with the consistency of Fondant.
Choco-pan - I don't think there is a better tasting one out there. They have four flavors- Blanc (the best tasting but much stretchier), Wedding White (which is the easiest to work with), Noir (Dark chocolate and extremely tasty), and caramel (which I have never tried). NOW ALSO IN COLOR!
You can use it to make decorative elements but when making bows and ribbons I stiffen with powdered sugar and when making flowers I add gum trag. They do have a teaching video but I have never seen it so they may have a better way of doing it (and I just don't know about it).