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.

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