Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre

Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre
Medium
Makes: 6 yield
  • Dairy Free/ Vegan
Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours in this vegan chocolate fondant. Taste, texture and timing all work to make this a treat for everyone.
Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours in this vegan chocolate fondant. Taste, texture and timing all work to make this a treat for everyone.
Shelf life:
3 day from fresh (can be frozen)
Conservation:
5c or -18
Containing: 3 Components
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Demonstration video<span>Vegan NXT M_lk Chocolate Fondant with a Trio Berry Centre</span>
Demonstration videoVegan NXT M_lk Chocolate Fondant with a Trio Berry Centre

Trio of Berry Centre

Ingredients

  • 1.2 oz
    strawberry puree
  • 1.2 oz
    raspberry puree
  • 1.2 oz
    blackcurrant puree

Preparation

Heat all three purees to 70oc.

Ingredients

  • 3.5 oz
    CHM-42

Preparation

Pour over chocolate and blend.

place mix in piping bag and pipe into silicone mould.

Place in freezer.

Tools

  • Saucepan

Vegan Fondant Mix

Ingredients

  • 5.6 oz
    CHM-42
  • 2.8 oz
    vegan butter

Preparation

Melt the chocolate and butter together in a jug.

Ingredients

  • 5.3 oz

Preparation

Boil the milk and pour over the chocolate and butter and blend together.

Ingredients

  • Q.S.
    potato starch
  • Q.S.
    Baking powder
  • Q.S.
    baking soda
  • Q.S.
    caster sugar
  • Q.S.
    Pea Protein
  • Q.S.
    Potato Protein

Preparation

Sieve all dry ingredients together apart from the citric fibre.

Place into the jug and hand blend together to get a smooth mix.

Ingredients

  • 0.1 oz
    Citric Fibre

Preparation

Add in the fiber and blend again.

Refrigerate.

Assembly of the fondant

Demould the chocolate centres.

Line the stainless steel rings with silicon paper and spray the paper to help the fondant release.

Pipe the fondant mix half way and then add in the chocolate insert. top with more fondant mix.

Place into an oven at 160c for 20min.

Take out of the oven and place the chocolate disc on top and then demould.

Serve with berry compote and vegan vanilla ice.

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