Chocolate Fondant, Vanilla Bean Cream
Chef Marian Podola

Chocolate Fondant, Vanilla Bean Cream

Warm chocolate fondant with liquid centre and vanilla bean cream.

Storage
Chilled icon Chilled Frozen icon Frozen Ambient icon Ambient

Store frozen at -18°C. Do not refreeze once defrosted. Once defrosted consume within 3 days.

Portion net weight: 160g
CHF 14.00
VegetarianGluten-free
Origin
Switzerland
Nutriscore
A
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E
Nutritional information

Energy, 1818 kJ / 434 kcal
Fat, 35.1g
- of which: Saturates, 19.7g
Carbohydrate, 24.3g
- of which: Sugars, 22.5g
Protein, 6.4g
Salt, 0.6g

Ingredients: Dark chocolate (70% cocoa), butter (milk), eggs, egg yolks (egg), caster sugar, ground almonds, cocoa powder, sea salt; vanilla bean cream — double cream (milk), icing sugar, vanilla bean paste.

Allergens
  • Milk
  • Eggs
  • Nuts

Oven only — no water bath, no microwave. Preheat the oven to 180°C conventional (not fan). Place the mould straight in: 10 minutes exactly from chilled, 12 minutes from frozen. Do not open the door while it bakes. The top should be set and dry but the centre should still wobble slightly. Rest 60 seconds, run a knife round the edge and invert onto a plate. Pour the vanilla cream alongside — never over — and eat within two minutes, while the centre is still molten.

Heat thoroughly before consumption.

All legally required information — including batch code, best-before date, and full label declarations — is printed on every product label in accordance with Swiss food law (LIV / LMG).
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