- 115g Araguani Valrhona Chocolate
- 112g Unsalted Butter
- 60g Plain Flour
- 100g Egg Whites
- 85g Caster Augar
- Pinch of salt
Araguani Valrhona Chocolate Fondant
Martyn Wilson
25th September 2011
Araguani Valrhona Chocolate Fondant
Really easy but needs to be measured out exact, I learnt the hard way during service!
Ingredients
Method
Melt the butter and Chocolate together, add a little pinch of salt.
Whisk the egg whites and sugar to soft peak
Whisk the flour into the melted chocolate mix then fold in the meringue
Pour into dariol moulds and bake at 180c for 8 minutes
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