- Posted March 1, 2012 by
This iReport is part of an assignment:
Fair-trade chocolate challenge
fondant au chocolat
A chocolate mousse
with a chocolate fondant and a truffle on a stick
Did you know that the first chocolate bar was invented in Stephen a small village in Canada?
Did you know that Arginine present in chocolate, wheat, nuts is one of the aminated acids very essentials for the kid’s development .
2 years ago, I was on a mission to find the best chocolate on the market the thought of looking for fair trade chocolate never cross my mind. Today and for now on, I will force myself to indulge in a more intelligent way.
I started my mission at the museum in Brussels, than tasted the best of the best chocolate from Pierre Mercolini ridiculously tiny tiny bites, to divine number one Godiva, to my great Leonidas the Manon, the Louise, the napoleon my favorite of all, to Neuhaus....just to name a few.
After a severe addiction to strawberry chocolate Leonidas dipping, I thought I had conquered the world of chocolate.
Than went on to Paris to taste chocolate macaron from Ladurée, hot chocolate and chocolate pie in a tiny bakery on the St-Louis island in Paris near the hotel du jeu de paume. It wasn’t enough I needed to go to Switzerland to taste crepe au chocolat, chocolate fondue and some more chocolate delight.
But never had it come to my mind to look for fair trade chocolate.
This assignment was extremely difficult to do as they are hardly any chocolate with a fair trade logo.
I manage to find some chocolate bar in London.
The Zotter chocolate from Austria.
New product, new packaging and extraordinary chocolate. From Mitzi blue dark secrets, to Mitzi blue jazz blues to a delightful exquisite wonderful white chocolate to die for Labooko.
However to do my dessert recipe, it will be too expensive to cook with.
I really had a hard time finding fair-trade chocolate so I emailed one of the biggest chocolate traders Callebaut who trade for 5 billion dollar a year of chocolate and ask him if he had some fair trade chocolate. I got a vague answer that the preparation is all made in Europe. I did my recipe with Jacques chocolate.
A fondant au chocolate on a bed of chocolate mousse with a truffle stick
500gr of chocolate
1 cup of butter
1 small cartoon of 35% cream
½ cup of flour
½ cup of sugar
½ cup of sugar
Melt the chocolate over bain Marie
Add the butter
Remove from heat added the cream.
Split the entire thing into 3 bowls.
First part for the truffles let it chill outside I mean for you out there, chill it in the fridge for about 5-10 minutes while you prepare the fondant. It’s easier after to roll them.
Second part for the chocolate mousse
Add up ½ cup of sugar mix and chill.
Third part for the fondant au chocolat
In one bowl, mix the eggs,
Whip it than add one more...
Than add the flour and the sugar.
Pour it into small ramequins
Cook at 325 for 8 minutes.
Chocolate fondant need to be melting inside.
Meanwhile take the first part out.
Put a wax paper
Spread chocolate powder from fry
And roll the truffles in.
Put them in a box and keep some for your great chocolate fair trade dessert
Then spread the mousse, put the chocolate fondant on top and stick a truffle