This is the first time I experimented with different flavours, as I have been inspired by all the reality tv shows on amateur chef, namely masterchef, mykitchen rules etc...
I have to say the acidity from the Kumquot, actually compliments pretty well with the heaviness of the chocolate fondant. Chocolate fondant is kind of like a rich chocolate cake, and the way to see if it is indeed a successful fondant, is when you break into the fondant the chocolate should be oozing out. Some people thinks that chocolate fondant is a rather tricky dessert to cook as timing is the essence of it.
If the timing is incorrect, the chocolate fondant will either be overcooked or undercooked. And there is no way of actually finding of if it is a successful fondant unless it is broken apart.
My tip is, if you have a recipe, following the cooking time specified strictly.
No comments:
Post a Comment