Five Way Chocolate Fondant

Chef Bertrand Le Gallic

Servings

5

Prep Time

20 minutes

Cook Time

7-10 minutes

Category

Dessert

Five Way Chocolate Fondant

Ingredients

    Five Way Chocolate Fondant

    • 200 gr Callebaut Dark Chocolate 70%, 70-30-38
    • 200 gr Butter
    • 200 gr Whole Eggs
    • 150 gr Sugar
    • 160 gr Flour
    • 5 gr Baking Powder

    Chocolate Insert

    • Callebaut Dark Chocolate 54.5%, 811
    • Callebaut RUBY Specialty Chocolate 47.3%, Coins
    • Callebaut GOLD Specialty Chocolate 30.4%, Coins
    • Callebaut Milk Chocolate 40.70%, POWER 41
    • Callebaut White Chocolate 28%, W2

    You Will Need

    • Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™
    • Pavoni Formaflex silicone mould "Muffin" FR008

    Directions

      Five Way Chocolate Fondant

      1. Pre heat the oven at 200°C.

      2. Beat the eggs and sugar together for about 1 min. (no foaming needed)

      3. Mix the eggs and sugar

      4. Melt the butter and the dark chocolate together at 45°C in the microwave and add it to the eggs and sugar mix

      5. Sieve the flour and the baking powder and add in the chocolate mixture.

      6. Grease the Pavoni mold reference FR008 with butter spray and fill with the chocolate batter.

      7. Incorporate 15 gr of the chocolate insert of your choice in the middle of the chocolate batter.

      8. Bake at 200°C for approx. 7 minutes

      9. Remove from the oven, and either freeze it and unmold, or leave it cool down and enjoy!