"Simplicity is the ultimate sophistication" LdV

Thursday, 23 April 2015

CHOCOLATE AND CHESTNUT FONDANT

CHOCOLATE AND CHESTNUT FONDANT

Chocolate amateur, this fondant is just for you !!!
This fondant with chestnut and chocolate is terrible : scrumptious and chocolaty with a "woody" taste to die for...Do not be afraid by the amount of chestnut paste, it will not overpowering the chocolate at all. It will be a nectar in your mouth...
The legend said that the origin of chestnuts came from an Italian Renaissance poet : chestnuts took its name from "chaste na" (casta na), Diane, the goddess of the hunt...
The chestnut paste is from the Ardèche area (I have told you a little bit about it with my Ardechois recipe (here). The Faugier brand made this specialty since 1885 when they had the idea to use the glace chestnuts leftover made in their manufacture. Faugier added to the chestnut pulp vanilla and sugar. It is still the same recipe nowadays...


Wine pairing : Buzet (Red) from the South West.






CHOCOLATE AND CHESTNUT FONDANT
A quick glance in your kitchen

IN YOUR FRIDGE
Eggs
Butter

IN YOUR CUPBOARD
Chestnut paste
Dark chocolate

CHOCOLATE AND CHESTNUT FONDANT
Serves 6-8 

500g of chestnut paste
3 eggs 
100g 3,5 oz of dark chocolate (Valrhona Caraibe for me)
100g 3,5 oz of butter.

Preheat the oven to 180° C.
Melt the chocolate with the butter (MW, 2mn at 360).
Add the chestnut paste to the chocolate preparation. Combine well.
Add the eggs one by one. Mix thoroughly.
Butter and line a rectangular tin.
Pour in the mixture.
Bake for 15 minutes. 

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