Facebook Login JavaScript Example


1 lb of bittersweet chocolate
12 ounces of unsalted butter
1 cup of heavy cream
vanilla bean
1 shot of rum

Chocolate Fondant


Crush the chocolate and put it in a large bowl with the rest of the ingredients without the butter, melt the chocolate at body temperature, as soon as the chocolate is melt stirring the butter with a help of a spatula, mix until the butter will be completely melt and incorporate into the chocolate, poor the chocolate in a square mold and refrigerate until set. Present two cut pieces of this chocolate over a plate lightly cover with English cream and raspberries coulis. If you need to know how to make the English cream just follow this recipe for the "Zuppa Inglese"

Dessert Recipe

Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.