Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre
Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours in this vegan chocolate fondant. Taste, texture and timing all work to make this a treat for everyone.
Recipe
- Mark Tilling - Chocolate Academy Chef
Trio of Berry Centre
| ingredients | preparation |
|---|---|
|
Heat all three purees to 70oc. |
|
Pour over chocolate and blend. |
place mix in piping bag and pipe into silicone mould. |
|
Place in freezer. |
|
Vegan Fondant Mix
| ingredients | preparation |
|---|---|
|
Melt the chocolate and butter together in a jug. |
|
Boil the milk and pour over the chocolate and butter and blend together. |
|
Sieve all dry ingredients together apart from the citric fibre. |
Place into the jug and hand blend together to get a smooth mix. |
|
|
Add in the fiber and blend again. |
Refrigerate. |
|
Assembly of the fondant
Demould the chocolate centres. |
|
Line the stainless steel rings with silicon paper and spray the paper to help the fondant release. |
|
Pipe the fondant mix half way and then add in the chocolate insert. top with more fondant mix. |
|
Place into an oven at 160c for 20min. |
|
Take out of the oven and place the chocolate disc on top and then demould. |
|
Serve with berry compote and vegan vanilla ice. |