Chocolate fondant (Dutch borstplaat)

Mix the sugar and cocoa well, add the water and heat the mass slowly, while stirring now and then, till the sugar is entirely dissolve. Bring to a boil. Let reduced a little: Check the right thickness by taking the saucepan from the heat, stir with a spoon and look at the last 3 drops falling of the spoon. As soon as these drops make a short thread, rapidly cool the mass till the spoon starts scraping.

Pour the mass in greased fondant rings or baking cutters which are pressed firmly on greased (baking) paper. As soon as white spots appear on the fondant, place the molds upright and remove the paper carefully.

Let the fondant cool entirely and take out of the molds.