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 dissolved. Bring to a boil and let the mixture reduce: Check the right thickness for "borstplaat" by taking the saucepan from the heat, stir with a spoon and look at the last 3 drops falling off the spoon. As soon as these drops make a short thread, take the pan from the heat. Quickly cool the mass, by stirring, 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.