How the chocolate fondant became a ubiquitous indulgence

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How the chocolate fondant became a ubiquitous indulgence
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The dessert can be found in Michelin-starred restaurants and supermarkets alike. Its success is a reminder that pleasure is still a universal pursuit

Two glitzy French cuisiniers claim to have invented the chocolate fondant. The first is Michel Bras, a Michelin-starred chef, who created the in 1981 to evoke the memory of sipping hot chocolate to warm up after a family skiing trip. The second is Jean-Georges Vongerichten, another starry Gallic gourmet. In New York in 1987 he pulled hundreds of miniature chocolate cakes out of the oven before they were cooked. The centres were molten but there was no time to correct the mistake.

Their techniques are different, but between them Messrs Bras and Vongerichten created a sophisticated confection. It became a phenomenon, served in the toniest establishments on either side of the Atlantic. In America it had the all-important aroma of French refinement andThe flavour is straightforward but getting the dish exactly right is tricky. There are no outward clues to indicate the point at which it is perfectly cooked. The moment of incision provides the thrill of drama.

The name evolved. In many places it became a “molten chocolate cake” or a “chocolate lava cake”. It travelled from hushed dining rooms to the restaurants of Disney World. Chain restaurants began serving them; takeaway joints can deliver fondants along with your pizza. Supermarkets include the dessert in theirready-meal deals. Aldi, Costco, Lidl and Walmart all flog iterations of it.

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