Dark chocolate fondant

Dark chocolate fondant:

• 250g dark chocolate 
• 150g butter
• 4 eggs  
• 125g sugar  
• 60g flour 

Sechuan Buttons salted caramel:

• 175g light soft brown sugar 
• 300ml double cream 
• 50g butter 
• 1tsp Maldon sea salt 
• 2 Sechuan Buttons 

Candied Macadamia nuts:

• 200g granulated sugar 
• 63mls water
• toasted macadamia nuts as required  
• 1tsp Sechuan Button salt 

Sechuan Button granola:

• 75g butter 
• 4 Sechuan Buttons (crushed)  
• 20g caster sugar 
• 1 tbsp maple syrup 
• 60g Macadamia nuts 
• 20g oats 

Chantilly cream:

• 150ml double cream 
• 10g icing sugar 
• ½ tsp vanilla essence 

Dark chocolate fondant:

• Lightly butter soufflé moulds, cover in dark cocoa powder then chill in the fridge until needed. 
• Melt the chocolate and butter, slowly stirring all the time. 
• In a separate bowl whisk eggs and sugar until pale. 
• Add the chocolate and butter mixture, to the eggs and sugar. Mix then add the flour. 
• Pour the mixture into the prepared moulds to three-quarters of the way up the sides. 
• Bake for 9 minutes in a preheated oven at 200ºC. 
• After cooking, allow the moulds to stand for 1 minute then turn over and serve. 

Sechuan Buttons salted caramel:

• Blitz salt and Sechuan Buttons. 
• Add sugar and butter in pan dissolve sugar on a medium heat. 
• Add cream then stir in Sechuan Button salt. 
• Cool to thicken. 

Candied Macadamia nuts:

• Cook sugar and water until caramel reaches desired colour. 
• Stir in Sechuan Button salt. 
• Leave to cool. 
• Dip Macadamia nuts in caramel and leave to drip to get desired effect. 

Sechuan Button granola:

• Melt butter in pan then add all ingredients. Mix until all combined. 
• Flatten on to tray and bake in oven for 15 minutes. 
• Break up once cool.  

Chantilly cream:

• Whisk up double cream. 
• Add icing sugar and vanilla.

Recipe: Jordan Kehoe