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Chocolate Fondant
About This Course
Learn how to create a decadent Chocolate Fondant (also known as Molten Lava Cake): a rich, warm cake with a gooey, molten center. In this step-by-step course, you’ll discover the secrets to achieving the perfect balance of a tender exterior and a sinfully liquid chocolate core every time. Through clear explanations, video demonstrations, and practical tips, you’ll master temperature control, timing, and plating techniques to impress family, friends, or guests with this classic dessert.
Learning Objectives
Ingredient Selection & Preparation: How to choose high-quality chocolate, cocoa powder, and eggs; correctly measure and prepare ingredients for optimal texture.
Temperature Management: Techniques for melting chocolate and butter to avoid seizing or burning, including bain-marie and microwave methods.
Batter Consistency: How to achieve the right balance between a custard-like batter and a stable cake structure so that the exterior sets while the interior remains molten.
Molding & Baking: Proper greasing, flouring, or buttering of molds; timing and oven temperature adjustments to guarantee a uniform rise without overcooking.
Plating & Presentation: Tips for unmolding the fondant cleanly, garnishing ideas (e.g., dusted cocoa, fresh berries, ice cream pairing), and creating an elegant plating design.
Troubleshooting Common Issues: Solutions for common pitfalls—such as undercooked centers that are too runny, overbaked cakes with no molten core, or cracked exteriors.
Material Includes
- PDF Recipe & Instructions: A printable step-by-step guide detailing ingredients, measurements, and timing.
- Temperature & Timing Chart: A quick-reference table indicating oven temperatures, baking durations, and indicators for doneness.
- Troubleshooting Checklist: A one-page handout outlining common mistakes, causes, and corrective actions.
- Plating Inspiration Gallery: Four high-quality photographs showcasing different presentation styles (e.g., dusted with cocoa, served with ice cream, drizzled raspberry coulis).
Requirements
- 200 g dark chocolate (≥70 % cacao), chopped
- 200 g unsalted butter, cubed
- 200 g granulated sugar
- 4 large eggs (room temperature)
- 40 g all-purpose flour (sifted)
- Cocoa powder (for dusting molds)
Target Audience
- Aspiring Pastry Chefs looking to build foundational skills in chocolate work and temperature-sensitive baking.
- Food Enthusiasts who want to impress guests at dinner parties or special occasions.
- Cooking Instructors seeking a clear, structured lesson plan for teaching the classic Chocolate Fondant to students.
- Professional Chefs wanting to refresh or refine their technique for molten-center cakes.
Curriculum
3 Lessons1h
Foundations & Preparation
Chocolate Melting & Batter Techniques
Baking & Presentation
Your Instructors
uniquedevservice993@gmail.com
See more
€17.99€20.00
Material Includes
- PDF Recipe & Instructions: A printable step-by-step guide detailing ingredients, measurements, and timing.
- Temperature & Timing Chart: A quick-reference table indicating oven temperatures, baking durations, and indicators for doneness.
- Troubleshooting Checklist: A one-page handout outlining common mistakes, causes, and corrective actions.
- Plating Inspiration Gallery: Four high-quality photographs showcasing different presentation styles (e.g., dusted with cocoa, served with ice cream, drizzled raspberry coulis).
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