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Raspberry fondants

Ingredients

Method

  • Melt the Belcolade Plain Enrobing with the butter. 
  • Add Satin Chocolate Crème Cake Mix, egg & water to a planetary mixer with a beater. 
  • Mix for 2 mins slow, add the butter chocolate mix, mix for 2 mins 
  • Deposit into greased silicone moulds at 40g, pipe 6g of Vivafil Raspberry into the centres. 
  • Bake at 160°C for 18 mins Freeze the cooked cakes to remove from moulds, dust with cocoa.

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