Five Way Chocolate Fondant
Five Way Chocolate Fondant
Rated 5.0 stars by 2 users
Category
Dessert
Servings
5
Prep Time
20 minutes
Cook Time
7-10 minutes
Ingredients
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200 gr Callebaut Dark Chocolate 70%, 70-30-38
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200 gr Butter
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200 gr Whole Eggs
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150 gr Sugar
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160 gr Flour
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5 gr Baking Powder
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Callebaut Dark Chocolate 54.5%, 811
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Callebaut RUBY Specialty Chocolate 47.3%, Coins
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Callebaut GOLD Specialty Chocolate 30.4%, Coins
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Callebaut Milk Chocolate 40.70%, POWER 41
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Callebaut White Chocolate 28%, W2
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Mona Lisa Crispy Cereals Coated with Chocolate CRISPEARLS™
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Pavoni Formaflex silicone mould "Muffin" FR008
Five Way Chocolate Fondant
Chocolate Insert
You Will Need
Directions
Five Way Chocolate Fondant
Pre heat the oven at 200°C.
Beat the eggs and sugar together for about 1 min. (no foaming needed)
Mix the eggs and sugar
Melt the butter and the dark chocolate together at 45°C in the microwave and add it to the eggs and sugar mix
Sieve the flour and the baking powder and add in the chocolate mixture.
Grease the Pavoni mold reference FR008 with butter spray and fill with the chocolate batter.
Incorporate 15 gr of the chocolate insert of your choice in the middle of the chocolate batter.
Bake at 200°C for approx. 7 minutes
Remove from the oven, and either freeze it and unmold, or leave it cool down and enjoy!
