Chocolate Fondant

Ingredients :

- 475 g of dark drops Haïti Macaya 70%

OR

- 475 g of dark drops chocolat Venezuela 65%

OR

- 475 g of dark drops Colombia Paramillo 72%

- 515g of butter

- 450g of eggs

- 360g of sugar

- 270g of flour

1. Melt the chocolat and the butter around 45°C.

2. Whisk the eggs and sugar together for a few minutes until frothy (do not over-whisk).

3. Add the chocolat and the melted butter (warm) in the eggs then add the sifted flour.

4. Fill the little mold for fondant or a big mold.

5. Bake at 180°C . The cooking time will depend on the molds (between 11 and 12 mm).

Enjoy !

The dark chocolate Haïti 70% offers a beautiful cocoa strength from ancestral plantations.

The dark chocolate Venezuela 65% offers incredible aromas of honey and roasted dried fruit on the palate.

The dark chocolate Colombia Paramillo 72% has a nice acidity gives way to delicate aromas of roasted dried fruits.