How to make the best chocolate fondant dessert
PUBLISHED: 10:04 16 May 2016 | UPDATED: 10:04 16 May 2016
Andy McLeish, chef-patron of award-winning Kent restaurant, Chapter One, shares a favourite dessert
One of my personal highlights being a chef is being able to create new dishes for my restaurant. My menus are dictated by whatever’s in season.
At least once a month I’ll spend a whole day experimenting in the kitchen with different ingredients and will decide what new dishes will feature on the menu for a season. I’ll always ‘test’ my new recipes on my chefs and then depending on their feedback, I’ll decide if it needs tweaking before we officially launch.
The menu at Chapter One changes constantly as new ingredients come into season such as wild garlic, morel mushrooms, asparagus and game.
However, I’ve learned over the years that ultimately it’s not always my decision which dish comes off the menu. There have been a few incidences when I’ve decided to remove a particular dish and have received complaints from customers asking why I’ve stopped serving their ‘favourite dish’. In all honesty, it’s such a compliment for us if a customer feels so passionately about a dish they request for us to keep it on. With that being said, it doesn’t mean I now want you all to call me if you want something kept on the menu!
I’ve always had Hot Valrhona Chocolate Fondant on the menu in different forms, or using different chocolates.
I’m certain that if I tried to replace it, I would receive emails asking for it back on – so why bother? After all, I’m not cooking for myself, I’m cooking for my guests.
The Hot Valrhona Chocolate Fondant is so popular because it is a true comfort dish that ticks all the boxes, unless you’re counting the calories, that is. My theory is always: everything in moderation.
This month I decided to share our recipe for Chapter One’s most popular dessert. But just because you now know how to make it, it doesn’t mean you have to stop coming in ...
Hot Valrhona Chocolate Fondant
Makes 5 chocolate fondants
96g egg white
130g egg yolks
80g caster sugar
32g plain flour
160g dark Valrhona chocolate
5 stainless steel rings 7cm in diameter
Pre-heat your oven to 200 degrees
Mix together the egg white, yolk and half the amount of sugar in a mixing bowl with the paddle attachment until the mix becomes pale in colour. In a separate bowl mix the other half of the sugar with the flour and set aside.
Melt the butter and dark Valrhona chocolate in a bowl over a pan of hot water. Slowly add the melted chocolate to the egg and sugar mix. Finally mix in the sugar and flour.
Grease and flour the five metal rings and place on a baking sheet. Pour the mix equally into each ring. Bake at 200 degrees for six to eight minutes.
Remove from the oven and place each fondant on a plate, remove the metal ring and add a generous dollop of vanilla ice cream. Serve immediately.
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Chapter One, Farnborough Common, Locksbottom BR6 8NF
Follow Andy on @andy23471