News From The Cold Cellar

Melting Chocolate Hearts For Valentines
February 4

It seems like every restaurant you go to serves chocolate cake, especially a molten one – cakey on the outside with an irresistible centre of warm, oozing, dark chocolate flowing on the inside. Created by a famous French chef, Jean-Georges Vongerichten, this dessert is in a class by itself. We love to show students how to make this in many of our French-inspired classes, and our own staff Lynne Barna has been to cooking school in France and perfected this dessert to the nano-second. We decided to ask her for her best tips for making her perfect Chocolate Fondant cakes.

First off, it’s important to use good quality chocolate. A bittersweet or semi-sweet chocolate is best and that is one that is at least 54% cocoa. The higher the ratio of chocolate the more bitter or less sugar there is in the chocolate itself. You must generously butter the ramekins you are making the desserts in. We prefer individual ramekins as opposed to muffin tins since each one gets turned out individually onto a plate. Melt the chocolate and butter together in a bowl that is placed over a pot of simmering (not boiling) hot water. The butter and chocolate will melt together and as soon as they have blended and melted, remove them from the heat so they don’t get too hot. And best part of all, it’s a make-ahead dessert, something that is best done even a day ahead and chilled. Baking is short, quick and hot, so as soon as dinner is done, have your oven hot and ready. Lynne’s favourite topping – salted caramel ice cream! So treat your special someone to this Valentine’s dessert.

RECIPE FROM OUR KITCHEN: Chocolate Fondants

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