
- Shelf life:
- 1 day
- Conservation:
- Serve Warm
Containing: 1 Component
VHP Dark Chocolate Fondant
Ingredients: VHP Dark Chocolate Fondant
-
225 gVHP Signature Dark Chocolate
-
225 gbutter
-
250 geggs
-
80 gegg yolks
-
200 gsugar
-
100 gflour
-
1 gsalt
Preparation: VHP Dark Chocolate Fondant
Method
1 Place the butter, chocolate into a bouble boiler & allow to melt or alternatively melt gently in the microwave
2 Mix the yolks & eggs together lightly – don’t whisk air into them
3 Pour the melted chocolate mix into the eggs whilst stirring
4 Then stir in the sugar flour mix – mix until a smooth mass is achieved
5 Don’t over mix
6 Bake in a 100ml mould for 11 min on 180 c
7 Allow to rest once baked then unmould & serve

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