Chocolate Fondants

Chocolate Fondant. The king of puddings for many a chocoholic! This simple recipe combines classic ingredients with a fool-proof method of making sure the pudding is always melt-in-the-middle. Our recipe can be made ahead of time too, kept chilled or frozen, and baked just before pudding time!

Makes 4.

Difficulty Level: Easy

W H A T ' S  I N  T H E  B O X ?

Our STANDARD kits contain dry ingredients + handy baking equipment, and is what we recommend if you are buying as a gift!

LARGE kits have additional chilled ingredients. REFILL KITS contain dry ingredients only - nothing chilled and no equipment. 

Allergens in bold, full information here.

DRY/AMBIENT INGREDIENTS

• T55 Patisserie Wheat Flour
• Callebaut Milk Chocolate
• Callebaut Dark Chocolate
• Golden Caster Sugar
• Callebaut Cocoa Powder
• Maldon Sea Salt

CHILLED INGREDIENTS (optional)

• 82% Fat Unsalted French Butter
• Cacklebean Free-Range Eggs

HANDY EQUIPMENT (optional)

D O  I  N E E D  A N Y T H I N G  E L S E ?

You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), saucepan & hob (or microwave), baking tray and oven.

For STANDARD and REFILL kits you will need to add two eggs and 120g unsalted butter.

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 15 mins + Chilling 1 hour + Baking 20 mins = Total: 1 hr 35 mins

T U T O R I A L

Bake-a-long at home with our Chocolate Fondant tutorial here:

S T O R A G E

THE BOX - Dry ingredients: store in a cool, dry place, and use within 6 weeks. Chilled ingredients: please refrigerate immediately, and use within one week.

THE FONDANTS - Once baked, eat immediately! 

FREEZING - You can keep these pre-baked and frozen for up to 2 weeks before baking.