I have to admit, I never get the texture that I want when I make a fluffy or a fondant. We can say that these are basics of pastry but nothing can be done, I’m always disappointed … until this fondant with chocolate and caramel. This is the revelation !! I am all the more pleased that I cooked without really have a recipe to take example on, following my instinct.
The advantage of this recipe is that it does not require much time and material. I did not have much time to do it so I did everything in one container: a saucepan. So it is a quick recipe, ultra greedy (although I tried to limit the dose of butter and sugar compared to some recipes that I saw), perfect for snacks, desserts, young and olders!
By speaking of olders, it is my colleagues who have the chance to taste it and I guarantee you success with. The balance between caramel and chocolate is good, the cake is not too sweet, just what you need and well, yes, there is butter, but it could have been worse !! Continue reading