Inaya™ Chocolate Moelleux

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ chocolate fondants

Ingredients Preparation
  • 375g
    whole egg(s)
  • 275g
    sugar

Mix with a whisk

  • 225g
    Inaya™
  • 212g
    butter

Melt in the microwave

Add the egg and sugar mixture to the chocolate previously melted with the butter.

  • 117g
    sifted flour

Mix briefly and add

Stir the mixture until a smooth texture is obtained.
Place the mixture into buttered moulds.
Cook in the oven at 160°C for approximately 10 minutes.

Stir the mixture until a smooth texture is obtained.
Place the mixture into buttered molds.
Cook in the oven at 320°F/160°C for approximately 10 minutes.

Stir the mixture until a smooth texture is obtained.
Place the mixture into buttered moulds.
Cook in the oven at 320°F/160°C for approximately 10 minutes.

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