In 1991 Alain Ducasse, a multi-Michelin-starred chef, told the New York Times that the fondant had reached a point where restaurants " were practically obliged to make it" .
And there was the most amazing chocolate pudding—a fondant square with white chocolate feathers on it and tiny truffles on the outside and not one woman ate hers.
The texture of fondant, whether you're using a marshmallow or a sugar base, it's basically like a Play-Doh, right, and you can play with it, you can color it, you can roll it out.