Chocolate Fondant Recipe:
The only way to resist temptation is to yield it…. I can resist everything but temptation.
I couldn’t agree with you more Mr. Wilde so I gave into the temptation, huh! I could no more deny myself the pleasure of Chocó- indulgence. I wonder why some goodness greatness called diamonds a woman’s best friend, who needs diamonds when there are ‘Chocolates’. This long due, okay two days due, reward was such a relief on this dull, gloomy day. Oh yes, while our dear Delhi weather continues to play the game of hide and seek, nothing just nothing but a fuggy, oozy, dark chocolate fondant could have restored the humour.
As I set out to bake this classic recipe I was reminded of Donna Hay’s magic trick and I used almond meal to replace a part of my flour. Her idea as intriguing it was had been waiting to be tried for long and at the end a fan’s faith was restored yet again in one of her favourite TV show Chefs. Since I didn’t have her recipe on me to follow so I just mixed quantities using my own grey matter and the outcome was more than satisfying, an absolutely dense, crumbly texture.