CHOCOLATE AND CHESTNUT FONDANT
A slice of French heaven
As a proud French woman, I have a deep appreciation for the cultural heritage and cuisine of my beloved country. From the rolling hills of the Ardèche to the bustling streets of Paris, France is a land brimming with culinary gems. And when it comes to chocolate, the French are second to none.
But, let me tell you a secret: the best chocolate fondant you’ll ever taste is not from Paris, but from the heart of the Ardèche. This region, located in the south of France, is renowned for its chestnuts, which are used to make a delicious paste that is the key ingredient in this mouth-watering fondant.
From the heart of Ardèche: a chestnut fondant to remember
The chestnut tree is said to have originated from an Italian Renaissance poet, who named it “chaste na” (casta na) after Diane, the goddess of the hunt. But it was in the Ardèche that chestnuts really took centre stage. The chestnut tree has been present in its natural state in the Ardèche since the Quaternary era, as evidenced by a fossilized chestnut, discovered in 1994 near Privas.
In 1885, the Faugier brand had the idea to use the leftover glace chestnuts from their manufacture to make a delicious paste, which they sweetened with sugar and vanilla. To this day, the same recipe is used, making the Faugier chestnut paste the perfect addition to this chocolate fondant.
A fondant to die for: chestnut and chocolate in perfect harmony
This fondant with chestnut and chocolate is a true taste sensation. The rich, chocolaty flavour is perfectly complemented by the subtle, “woody” taste of the chestnut paste. Don’t be put off by the amount of chestnut paste – it will not overpower the chocolate in any way. Instead, the two flavours will come together in perfect harmony, creating a nectar-like experience in your mouth.
I am happy to share this recipe with you, a recipe that comes straight from the heart of my beloved country. Whether you’re a chocolate lover or just looking for a delicious dessert, this fondant is sure to satisfy. So, go ahead, treat yourself to a little slice of French heaven! You won’t regret it, I promise.
CHOCOLATE AND CHESTNUT FONDANT
Ingredients
- 500 g chestnut paste
- 3 eggs
- 100 g dark chocolate Valrhona Caraibe for me
- 100 g butter
Instructions
- Preheat the oven to 170 °C.
- Melt the chocolate with the butter (MW, 2 minutes 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 baking dish.
- Pour in the mixture.
- Bake for 20 minutes.
