How To make Chocolate Fondant
-Nancy Speicher DPXX20A 2 c Sugar
2 tb Light corn syrup
1/2 c Water
2 1-oz squares unsweetened
-chocolate, melted & cooled 18 Pecan halves
3 oz White chocolate
In medium-size deep saucepan mix sugar, corn syrup and water. Bring to boil over medium heat, stirring to dissolve sugar. When boiling, wash sugar crystals from side of pan with pastry brush dipped in water. Set candy thermometer in pan and boil syrup without stirring to 242F (firm ball stage). Rinse large platter in cold water but do not dry. Pour syrup on platter but do not scrape pan. Let stand 5 minutes or until surface feels just warm, moving platter a few times to cool surface. Work candy with spatula or wooden spoon, scraping to center of platter, until white and fim. Scrape from platter into heavy or doubled plastic bags. Add melted unsweetened chocolate. Close bag and knead until candy is well mixed, smooth, and clings together. Shape in 1" balls. Press pecan halves into half the balls. Coat remaining balls: Melt white chocolate in small saucepan over very low heat, stirring occasionally. (Do not overheat ~ chocolate will separate.) Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to knock off excess chocolate. Place balls on waxed paper to cool. Store airtight in cool, dry place. Keeps about 1 month. From Woman's Day November 15, 1977
How To make Chocolate Fondant's Videos
Chocolate Truffle Fondant - Sweet Baby James - BBC Food
James Martin makes some delicious Chocolate Truffle Fondants.
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How to make a Hot Chocolate Fondant with The French Baker TV Chef Julien.
.How to make a Hot Chocolate Fondant with The French Baker TV Chef Julien.
Chocolate Fondant Recipe | Demonstrated with Kenwood Chef
Learn how to prepare a delicious chocolate fondant using your Kenwood Kitchen Machine. For more information please visit the links below:
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Chocolate fondant Lava Cake フォンダンショコラ
えもじょわのスイーツレシピ本発売中
▼詳しい作り方説明→
▼レンジで再加熱してもトロトロなフォンダンショコラの作り方→
▼使用器材 ドルチェ シリコン型マフィン型
▼recipe 分量 recette
en 125g sweet chocolate
125g butter
3 eggs
80g sugar
45g sifted flour
1 Pinch of salt
jp ダークチョコ125g
バター125g
全卵3個
グラニュー糖80g
薄力粉45g
塩 1つまみ
fr 125 g de chocolat noir
125 g de beurre
3 oeufs
80 g de sucre en poudre
45 g de farine tamisée
1 Pincée de sel
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Chocolate Lava Cake Recipe | How to Make Molten Chocolate Lava Cake
Follow this recipe to learn how to make chocolate lava cake. This molten chocolate lava cake is rich and fudgy with molten chocolate in the center. This dessert is perfect for Valentin’s day, birthdays and holidays. This chocolate fondant recipe is much easier to make then you may think. You need just a few basic ingredients and few minutes of work.
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Directions:
1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.
2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.
3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.
4. Pour mixture into the prepared moulds.
5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.
Notes:
• The batter can be refrigerated for up to 2 days; bring to room temperature before baking.
• Baking time may change depending on the oven and moulds size.
• You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
• If you don’t have ramekins, you can use a muffin pan.
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Irresistible Melting Chocolate Lava Cake | Fondant au chocolat
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Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this?
▶Chocolate Lava Cake◀
Quantity: 2 lava cakes using the silicon mould (Silikomart SF119)
⊙Chocolate Lava Cake⊙
Dark Couverture (811 Callebaut) 48g
Butter 44g
Eggs 68g
Sugar 32g
Cake Flour 20g
Cocoa Powder 4g
Salt a pinch
① Melt the chocolate & butter.
② Meanwhile, sift in the cake flour + cocoa powder + sugar + salt into a bowl and gradually pour the egg while whisking it.
③ Add step 1 and step 2. Mix until you get a homogenous batter.
④ Pipe into the mould.
⑤ Bake at 180℃ for 9mins. This is a rough guidance. Different quantities and moulds will result in varied outcomes so pls adjust the baking time accordingly.
⊙Raspberry Sauce⊙
Frozen raspberries a few
Raspberry puree 80g
Sugar 15g
① Heat up the raspberry puree and sugar. Just bring it to a boil and then add in the frozen raspberries.
② Simply toss it with the raspberry sauce.
How to store: You can store the batter up to 2 days in the fridge and pipe + bake it whenever you wish. The whole point of a lava cake is to be served as soon as it’s made (so it’s molten inside) so don’t bake it ahead of time!
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