Inaya™ Chocolate Moelleux by Philippe Bertrand Director of Barry Callebaut Chocolate Academy™ France, MOF Chocolatier-Confiseur

Recipe for 12 fondants

Plated Dessert Moelleux purity

Inaya™ chocolate fondants


Mix with a whisk

375 g egg(s)

275 g sugar


Melt in the microwave

225 g Cacao Barry Inaya™ chocolate

212 g butter


Add the egg and sugar mixture to the chocolate previously melted with the butter.

Mix briefly and add

117 g sifted flour


Stir the mixture until a smooth texture is obtained.

Place the mixture into buttered moulds.

Cook in the oven at 160°C for approximately 10 minutes.