Fondant

Fondants (French, „melting “) are easily on the tongue zergehende, chocolate-large sweet goods, which kandiert, with sugar to be covered or from an agitated mass of cooked sugar with additive of flavours and/or coloring materials be made.

Cooked Fondantmasse (fusion glaze) becomes also toCover used by pastry , chocolates and Konfekt.

Also Schmelzkroketten from fish, meat or Geflügelpüree are called Fondants.