Fondant

(1) French for dark or 'pure' chocolate.

(2) A smooth covering paste for fine cakes that serves as both an elegant decoration and seals in freshness.

(3) The creamy, white crystalline filling for bonbons, made of a water and sugar base, it can be flavoured with anything that complements the chocolate bonbon shell (e.g. fruits, liqueurs, spices).

(4) A chocolate spread for bread and crackers.