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Chocolate coulant

For this recipe, CARAÏBE 40% from Valrhona was used.Valrhona is a French chocolate manufacturer, located in the heart of the Rhône valley, which has been producing chocolate of exceptional quality since 1922.

Ingredients

130gButter
120gWhole eggs
70gFlour
100gCaster sugar
125gCARAÏBE 66%
7fondant hearts

Preparation

  1. Melt the chocolate and butter at 45°C and at the same time whisk the whole eggs with the sugar until foamy.
    Add the chocolate and butter at 45°C to the foamy eggs, then add the sifted flour.
    Line circles with a diameter of 5 cm and a height of 4.5 cm with baking paper.
  2. Pipe 40 g of batter using a piping bag, place a fondant insert, and add another 20 grams of batter.
  3. Bake for 15 minutes in an oven at 190°C.