Chocolate Fondants

Chocolate Fondant. The king of pudding for many chocoholics! 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

• BigBox = all ingredients provided
• SmallBox = dry and ambient ingredients only

Difficulty Level: Easy

WHAT'S IN THE BOX?

 Perfectly Weighed Ingredients (allergens in bold)

• French T55 Patisserie Wheat Flour 
• Callebaut Dark Chocolate
• Callebaut Milk Chocolate
• Golden Caster Sugar
• Cacklebean Free-Range Egg**
• French 82% fat Butter**

Handy Baking Equipment

• Ramekins
• Pastry Brush

**Not included in SmallBox Size

DO I NEED ANYTHING ELSE?

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

You can use a stand/electric mixer if you wish too, but it is not necessary. 

**For SmallBox, you will also need to add two eggs and 120g unsalted butter**

HOW LONG WILL IT TAKE?

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

TUTORIAL

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

STORAGE

BIGBOX BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within 10 days.

SMALLBOX BAKESTERBOX - Store in a cool, dry place and use within one month.

FONDANTS - Once baked, eat immediately! 

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