The Story Behind The Dish
The Chocolate Fondant is a test of precision. Sixty seconds too long in the oven, and it is just a chocolate cake. Sixty seconds too short, and it collapses. In that perfect window, it becomes something transcendent.
Origin: France
Ingredients
- 70% dark Belgian chocolate
- French butter
- Free-range eggs
- Vanilla bean
- A pinch of sea salt
Chef's Notes
“Timing is everything. The oven must be exactly 200 degrees. The ramekins must be buttered and dusted with cocoa powder. When the fondant comes out, the exterior should be firm, the interior liquid gold. The first spoonful should make you pause.”
— Pastry Chef Priya Rao
Pairing Suggestions
Vanilla Bean Ice Cream
Espresso
Port Wine
