FOREST CHOCOLATE FONDANT
& COOKING VIDEO
the video on how to make Fred Ponnavoy's Black Forest Chocolate
is the best time of year to indulge and be decadent. The chocolate
extremists at Gü Puds understand this better than most.
Get into the Christmas spirit with an expert lesson on festive
decadence from Gü head chef, Fred Ponnavoy guaranteed
to help dazzle your guests with a show-stopping dessert.
In this video, Fred demonstrates how to add a festive twist
to Güs Afternoon Pots of Chocolate Ganache to create
a sumptuous Black Forest Chocolate Fondant. These indulgent
treats work well as impressive party canapés and the
best part is theyre ready in less than 30 minutes, which
means more time on the dance floor!
Gü is one of those products you have regularly seen
on the supermarket shelves but have you ever wondered who
or what Gü is?
Gü was started by James Averdieck when he came up with
the idea for a top-notch chocolate pud brand when he was working
in Belgium and fell in love with the local patisseries and
He then met Perry from Big Fish who helped him brand the
range and together, they sneakily slipped some Gü sample
boxes on to the shelf of the local supermarket and watched
shoppers grab them immediately. It was a triumph!
So Gü was launched with three products in 2003 and now
it is estimated that a Gü pud is eaten somewhere in the
world every 2 seconds. These days there is a whole range and
you can find out more on the Gü web site.
FRED PONNAVOY’S BLACK FOREST CHOCOLATE FONDANT
2 x pack of 3 Gü Ganache
130ml whipping cream
110g 70% chocolate
4 egg yolks
2 medium eggs
60g golden caster sugar
Griottines cherries (cherries in kirsch)
100g whipping cream
Grated dark chocolate
your oven to 120°C (248°F).
12 oven proof dishes (roughly the size of a Gü ramekin)
by brushing them with melted butter and immediately coat
the inside with grated chocolate; remove the excess.
the eggs, egg yolks and sugar to a mixer and beat for approximately
8-10 minutes at a high speed to obtain a light sabayon (for
you and me that means a light, foamy mix of egg yolk and
the chocolate in the microwave for approximately 30 seconds
on 800 watts (per pack). Heat the cream on the hob, bring
to the boil and then pour it over the melted chocolate,
adding half at a time to create a smooth and shiny ganache.
fold the sabayon into the ganache then transfer into your
in the oven at 120°c (248°F) for 10 - 11 minutes.
whip the cold whipping cream into a Chantilly texture (a
light and foamy mixture when the cream is whipped to peak
consistency) and add some Kirsch liqueur to your preference.
the soufflés from the oven and leave to cool for
a couple of minutes. (We like to pour a glass of wine during
the foil lid from the Gü Ganache pots and melt in the
microwave for approximately 30 seconds each. Pour ½
pot into each soufflé and add 2 to 3 griottines cherries
soaked in Kirsch.
add the Kirsch Chantilly, decorate with a cherry and serve/devour
Recipe published courtesy of www.gupuds.com
Hub-UK : firstname.lastname@example.org