Easy
30 min
9-12 min
12 Hrs
7 People
An Original Recipe by L’École Valrhona
You will need:
- Molds (diameter: 7.5cm, height: 4.5cm)
- Mixing bowl
- Spatula
- Whisk
Made with the products below:
GUANAJA 70% CHOCOLATE FONDANT
Ingredients :
- 5.291oz / 150g Whole milk
- 7.76oz / 220g GUANAJA 70%
- 8.81oz / 250g Whole eggs
- 3.88oz / 110g Caster sugar
- 2.292oz / 65g Wheat flour
- 0.105oz / 3g Baking powder
- 0.035oz / 1g Salt
Prep time: 30 min.
Cook time: 9-12 min.
Refrigerate for: 12 Hrs.
Steps:
- Heat the milk to a simmering boil.
- Whisk and pour over the melted GUANAJA 70% chocolate to make a ganache.
- Mix the eggs and sugar, then combine them with the first mixture.
- Add the flour, baking powder, and salt.
- Set aside in the refrigerator, ideally for 12 hours.
- Using a piping bag, fill your molds with 2.82oz / 80g of fondant batter.
- Bake at 375°F (190°C) for 12 minutes for a moist cake.
- Bake at 355°F (180°C) for 9 minutes for a sponge cake.
Can I prepare the fondant batter in advance?
Yes, the batter can be refrigerated for up to 12 hours before baking for improved flavor and texture.
How do I get a molten center?
Bake the fondant for the shorter recommended baking time to keep the center soft and flowing.
What type of molds should I use?
Use molds measuring 7.5cm in diameter and 4.5cm in height for the best results.
How should I serve GUANAJA chocolate fondant?
Serve warm with vanilla ice cream, whipped cream, or fresh berries for an indulgent dessert.
What are the equivalent chocolate options for GUANAJA 70%?
CARAÏBE 66% – 8.465oz / 240g,
EQUATORIALE NOIRE 55% – 9.17oz / 260g,
ORIADO 60% – 8.818oz / 250g,
MANJARI 64% – 8.289oz / 235g
