Chocolate fondant

Created by

  • Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 2

What happens when you put two Callebaut chefs together in a room stuffed with delicious ingredients? Pure gourmet magic! For this recipe, culinary masterminds Beverley Dunkley and Julie Sharp joined forces, and created a seductive and toothsome plated dessert that’s finger-licking, lip-smacking good. From the creamy rich, intense-tasting chocolate fondant (also known by its culinary monikers chocolate lava cake and moelleux) over the refreshingly fruity orange sorbet to the decorative dabs of mildly sweet orange syrup: each element complements the other and makes this into a delightfully sophisticated dessert.

Recipe components

Used Callebaut products

Chocolate fondant

IngredientsPreparation

Melt together over a bain marie.

  • 6
    whole egg(s)
  • 4
    egg yolks
  • 85g
    sugar

Whisk together until light and fluffy on the machine. Fold the melted butter and chocolate in.

  • 50g
    A.P. flour
  • 1
    orange zest

Fold through. 

Allow to set in the fridge. Once set either pipe into lined metal rings or alternative oven proof dishes of your choice (ramekins are also ideal). Bake for approx 8 mins in a fan assisted oven at 180ºc. Times and temperatures will obviously vary oven to oven.

Orange sorbet 10 pax

IngredientsPreparation
  • 50g
    water
  • 75g
    sugar
  • 250g
    orange juice
  • 12g
    invert sugar
  • 1
    orange zest

Combine and bring to the boil. Cool down. Churn.

Orange syrup

IngredientsPreparation
  • 1
    orange(s)
  • Q.S.
    caster sugar

Zest the orange and keep separate. Place the orange juice into a saucepan and saturate with sugar. Warm until the sugar has dissolved-do not boil. Add the orange zest off the heat to prevent discolouration.

Finishing and presentation

IngredientsPreparation

Precrystallise Callebaut 811 Finest Belgian Dark Chocolate. Cut a rectangle of clear acetate sheet. Spread the acetate with a thin layer of the prepared precrystallised chocolate. Using a comb scraper move at an angle across the layer of chocolate to create individual lines of chocolate. Immediately cut the rectangle of plastic in half. When the chocolate starts to set place the two chocolate sides together with the chocolate lines facing the opposite way. To blend the lines together gently roll over the top surface of the acetate sheet with a rolling pin. Allow to set for at least 2 hours at 12ᵒC before removing the acetate sheet. Cut with a warm but dry knife into desired shape. Decorate the plate with orange segments and orange syrup.