Chocolate fondant with orange salad and candied zest

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Serves 8
Ingredients Fondant:
250 g chocolate (dark)
200 g butter
80 g icing sugar
4 eggs
Orange salad:
8 oranges + zest
2 tbs grenadine cordial
125 g sugar
Preparation Fondant:
Melt 250g of chocolate with 80g of sugar in a bain-marie. When the chocolate has melted, add the softened butter and the eggs, one at a time. Put the mixture into a terrine and cook in a bain-marie for around 40 min at 120°. Chill.
Orange salad:
Peal the zest off 4 of the oranges with a vegetable peeler. Cut lengthwise into thin strips. Put the zest in a pan of water to boil (to remove any bitterness). Drain as soon as the water begins to boil. Peel and segment the 8 oranges, being careful to remove all the pith. Put the finished segments into a bowl, keeping the juice from each orange. Put the zest back into the pan with 125g of sugar, 2 tablespoons of grenadine cordial and half the orange juice. Cook the zest for about 5 minutes after boiling and throw it hot onto the segmented oranges. Chill.
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