When melted bitter chocolate is mixed with fondant, what change occurs?

When melted bitter chocolate is mixed with fondant, the fondant becomes thicker due to the addition of the chocolate. This thickening effect occurs because chocolate contains cocoa solids and cocoa butter, which contribute volume and texture. The cocoa in the chocolate not only alters the viscosity of the fondant but also adds richness and depth of flavor.

The incorporation of melted chocolate also changes the structural composition of the fondant, which is primarily made of sugar, corn syrup, and water. As the chocolate integrates into the fondant, it provides a more robust consistency that is ideal for various applications, such as coating pastries or forming decorations.

While the fondant may take on new characteristics such as enhanced flavor and coloration, the primary change highlighted by the mixing of chocolate is the increase in thickness, making it easier to work with for certain pastry applications.