What happens if you use salted butter instead of unsalted when making chocolate fondant?

If you use salted butter instead of unsalted butter when making chocolate fondant, the end result may be slightly saltier than intended. This could potentially alter the overall flavor balance of the dessert, making it less sweet and potentially overpowering the delicate chocolate flavor. Additionally, the salt content may affect the consistency of the fondant, as the presence of salt can impact the melting point of the butter and thus the texture of the final product. Therefore, it is generally recommended to use unsalted butter in recipes for chocolate fondant to ensure the most accurate flavor and texture results.