Sunday, January 10, 2010

I am the egg man: chocolate fondant

Last night I made a batch of chocolate fondant (or 'the perfect chocolate fondant', to use the headline in Olive). I did so wearing this rather fetching new apron. It's illustrated with cartoon eggs, which chimes nicely with the pivotal role played by our ovoid friends in this classic dessert. That's me, buttering the moulds.

The recipe came from jowly restaurateur and Civilian Masterchef judge John Torode, and is on the long list of indulgent treats favoured by his televisual partner in crime, Gregg Wallace (who appears to believe it should be pronounced, loudly, 'fondont'). It's also regularly attempted by contestants, with wildly mixed results: the eggy mix must be prepared and cooked with precision if you are to avoid either raw flavours or a bone-dry core.

I've never made it before, and don't know how closely this recipe follows classic iterations. One Torodian touch is the addition of white chocolate for texture (we used Milkybar Buttons instead of the suggested Green & Black's). He also recommends metal pudding moulds (for improved heat conduction). Purists will tell you hand-beating achieves better results, but trust me: you'll need an electric whisk for the all-important mixing of eggs and sugar over a pan of simmering water.

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