Chocolate fondants are all about the ooze factor from the middle, 1 or 2 minutes too long in the oven and they can be stodgy puddings but when cooked right, oh are they delish! So we’ve taken the chocolate fondant and made it with raw chocolate YUM! Make sure you do the prep as stated and the chocolate bombs of molten mouth-watering goodness will be waiting for you at the end. For the raw chocolate, I used our chocolaty delicious Nacional Arriba de Fina Cocoa solids and butter from our Mayan Magic Raw Chocolate Making Kit but you could also use any good quality dark chocolate if preferred. Read more →

It may look like a complex restaurant raw chocolate recipe but it’s very easy to prepare, assemble and serve. You can use limes, oranges or lemons for the syrup instead of the satsumas and you can always swap the physalis for strawberries, cherries or another handy chocolate dipping fruit. For the raw chocolate, naturally I have been using our fantastically flavoursome Nacional Arriba de Fina Cocoa solids and butter from our Mayan Magic Raw Chocolate Making Kit. Read more →