Inaya™ Chocolate Moelleux by Philippe Bertrand Director of Barry Callebaut Chocolate Academy™ France, MOF Chocolatier-Confiseur
Recipe for 12 fondants
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.