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Valrhona Guanaja 70% Chocolate Fondant

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Valrhona Guanaja 70% Chocolate Fondant

Made with Valrhona Guanaja 70% Chocolate Feves—the iconic chocolate that has defined fine pastry for four decades—this timeless dessert is rich, elegant and unapologetically decadent. Deep cocoa notes, balanced bitterness and a silky finish make every spoonful one to savour.
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Course Dessert
Servings 6

Equipment

  • Dariole moulds, or similar to serve individual portions. Makes approximately 6 fondants

Ingredients
  

  • 235g Valrhona Guanaja 70% Dark Chocolate Feves
  • 225g Lescure Unsalted Butter (plus extra to grease the moulds)
  • 8 Kangaroo Island Free Range Eggs (375g - is approximately 8 eggs)
  • 300g caster sugar
  • 100g plain flour (plus extra to dust the moulds)
  • Tasman Sea Salt - a pinch
  • Dollop cream, to serve

Instructions
 

  • Melt together the dark chocolate and butter
  • Whisk together the eggs and caster sugar
  • Sift in the plain flour and mix together until just combined
  • Fold in the dark chocolate and butter mixture
  • Finish with a pinch of salt
  • Prepare moulds by brushing the insides with softened butter and a light dusting of flour
  • Fill the moulds 3/4 full with the mixture and store in fridge overnight (or for a minimum of 4 hours)
  • Bake at 180C for 10 minutes. Remove from the oven and rest for 2-3 minutes
  • Turn fondant onto plate and serve immediately with cream
Keyword baking, Chocolate, Dessert

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