CLASSIC DARK CHOCOLATE FONDANT Ingredients 225 g 225 g 250 g 80 g 200 g 100 g 1 g Callebaut™ 70% chocolate Butter Eggs Egg yolks Sugar Flour Salt Method Place the butter and chocolate into a double boiler and allow to melt. Alternatively melt gently in the microwave Mix the yolks & eggs together lightly – don’t whisk air into them Pour the melted chocolate mix into the eggs whilst stirring Stir in the sugar flour mix – mix until a smooth mass is achieved Be careful not to over mix Bake in a 100ml mould for 11 min on 180 °C Allow to rest once baked then unmould & serve warm
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