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Cold Chocolate Fondant



  • 1

    Step 1

    Bubble tuile. Put silicone mat on baking tray.
  • 2

    Step 2

    Add 1 dessert spoon of glucose to the middle of the mat, and place in oven on 150c for 5 mins.
  • 3

    Step 3

    Remove from oven and using a crank pallette knife, spread glucose out thinly in a rough rectangle shape.
  • 4

    Step 4

    Return to oven for apx 20 mins, checking every 5-6 mins.
  • 5

    Step 5

    The glucose will bubble up without colour.
  • 6

    Step 6

    Remove from oven and cool.
  • 7

    Step 7

    White chocolate mousse. Bloom gelatine in cold water, until soft.
  • 8

    Step 8

    Warm white chocolate in a bowl over bain marie keeping temp not above 45c.
  • 9

    Step 9

    Heat milk up in a separate pan and remove from heat. squeeze the water out of the gelatine and add to the milk stirring to dissolve .
  • 10

    Step 10

    Add the melted white chocolate and emulsify by mixing thoroughly.
  • 11

    Step 11

    Set aside to cool.
  • 12

    Step 12

    Lightly whip the cream to soft peaks , and fold in to white chocolate mix .
  • 13

    Step 13

    Place into shallow dish and place in fridge until set.
  • 14

    Step 14

    Chocolate Fondant. Start the fondant by combining the chocolate, butter and cocoa powder and melting over a bain marie.
  • 15

    Step 15

    Use a food mixer and mix together eggs and yolks until white and fluffy, while the eggs are mixing, combine the sugar and water in a pan and bring to 116C.
  • 16

    Step 16

    Once the sugar reaches the desired temperature, pour very slowly into the eggs whist the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools.
  • 17

    Step 17

    Lightly whip cream to soft peaks.
  • 18

    Step 18

    Gently fold the egg mixture into the chocolate and then add the cream. allow to cool in fridge.
  • 19

    Step 19

    White chocolate soil. Put caster sugar and enough water to dissolve sugar in a clean pan.
  • 20

    Step 20

    Bring to the boil until it reaches 135c on a thermometer.
  • 21

    Step 21

    Add the white chocolate and mix together, as the chocolate melts it will start turning into soil.
  • 22

    Step 22

    Continue stirring until all chocolate is melted and a loose soil is achieved.
  • 23

    Step 23

    Transfer contents of pan to a clean dish.
  • 24

    Step 24

    Candied pink peppercorns. Place peppercorns and sugar in pan cover with water and simmer gently, and reduce to a syrup. Remove from the heat.

  • 25

    Step 25

    Trim pineapple, cut into 1/4s, take 1 of these remove core and cut the pineapple into 4 equal pieces width ways.
  • 26

    Step 26

    Trim the pieces to neaten them and place in the peppercorn syrup to steep. Turning the pineapple to ensure coverage.
  • 27

    Step 27

    Remove pineapple from syrup and drain , get a frying pan hot and place the pine apple in the pan to caramelize , turn and repeat on each side , add a little peppercorn syrup if required.


17 Total
  • 115 g white chocolate
  • 40 ml milk
  • 1/2 sheet gelatine
  • 100 ml whipping cream
  • 200 g dark chocolate
  • 25 g cocoa powder
  • 2 eggs
  • 1 egg yolk
  • 100 ml water
  • 175 g caster sugar
  • 25 g butter
  • 225 ml double cream
  • 5 g pink peppercorns
  • 75 g sugar
  • 1/2 fresh pinapple
  • mint leaves
  • 50 g glucose syrup

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The Country Range brand is stocked exclusively by the 12 Members of the Country Range Group. These are all family owned, independent foodservice wholesalers located throughout the UK and Ireland.

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