Hot Chocolate Fondants

Ingredients

Unit
Satin Crème Cake Mix Chocolate 0.500 kg
Butter 0.150 kg
Egg 0.175 kg
Water 0.112 kg
Belcolade Plain Enrobing 0.200 kg
Chilli flakes 0.005 kg
Ground cinnamon 0.002 kg
Ground cloves 0.001 kg
total 1.145
Cinnamon sweetsnow
Sweetsnow 0.100 kg
Ground cinnamon 0.010 kg
Cinnamon sweetsnow total 0.110
Filling per fondant
Cremfil Ultim Chocolate 25-75 0.006 kg
Filling per fondant total 0.006

Method

  • Melt Belcolade Plain Enrobing with the butter.
  • Mix Satin Crème Cake Chocolate Mix with egg, oil, chilli flakes, cinnamon, clove & water for 2mins slow, add butter / chocolate mix 2 mins slow.
  • Deposit into greased silicone moulds at 40g, bake at 160°C for 20mins.
  • Once cooled inject with 6g Cremfil Ultim 25 - 75.
  • To finish mix 100g of sweetsnow with 10g of cinnamon, dust the tops of the fondants.