Small pieces of candy made from sugar that melt smoothly in your mouth, often used to coat or fill other chocolates and treats.
From French 'fondant,' meaning 'melting,' derived from the verb 'fondre' (to melt). The word entered English in the 19th century through culinary terminology, as French cuisine heavily influenced English confectionery terminology.
Fondants are literally named after their main property—they're designed to melt on your tongue! This is why they're perfect for chocolate centers: the contrast between a hard chocolate shell and a melting fondant filling creates that magical sensory experience confectioners love.
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