The goodness of raw cacao in decadent double chocolate fondant, topped with a crunchy layer of raw cacao nibs tuile. Pure bliss. Chef Kobi Brown is super excited to share his recipe. 

~ Gather Your Ingredients ~

FOR THE FONDANT

45 g Self-raising Flour

65 g Sugar

5 Eggs

170 g Butter

15 g Cocoa powder

170 g Dark chocolate

15 g Milk chocolate (per moulds/ramekins)

20 g Ashanti ‘Raw’ Cacao Nibs [Add to cart]

2 tbsp Andapa Vanilla bean infused rum/vodka

FOR THE RAW CACAO NIB TUILE

125 g Ashanti ‘Raw’ Cacao Nibs [Add to cart]

55 g Sugar

15 g Butter

2 g Pectin

~ Preparation Instructions ~

1. Bring water to a boil in a pan. Melt the dark chocolate in a saucepan in a bain-marie, calmly and with the butter, stirring with a wooden spoon. Allow it to cool down to 30°C.

2. Meanwhile, whisk together eggs and sugar until fluffy and double the volume. Add the melted butter and chocolate, 1/3rd at a time, folding gently. Add the vanilla-infused rum, sifted cocoa powder, flour & some hand-crushed cacao nibs, folding all together, gently.

3. Pipe half the mixture into parchment paper coated moulds or ramekins. Add the milk chocolate bits in the middle, then pipe the rest of the fondant mixture on top. Refrigerate for 1 hour before baking for about 7 mins at 200°C. 

4. While the cacao fondant is being set in the refrigerator, you have about an hour to work on the raw cacao nib tuile.

5. Heat a pan on medium heat and melt the sugar until golden brown and caramelised. Add the butter and sugar and slowly give it a mix. Mix a tsp of sugar with the pectin and add it to the mixture. Then add the cacao nibs, incorporating all the ingredients together.

6. Spread the cacao nib mix evenly between 2 silicone mats to a sheet-like thickness. Transfer to a baking tray. 

7. Preheat the oven to 180°C and bake the flattened cacao nib mixture for about 10 mins. Allow it to cool, and cut into desired shapes ~ into rounds for perfection, or into a random mess. It looks gorgeous in every shape.

8. Remove the fondant from the refrigerator. Gently remove from the moulds. Place the cacao nib tuile pieces on top.

As you hit the top crunchy layer, the chocolate oozes out of the fondant. Drrrooolll, indulge and overindulge. Take some moments to thank the land that grows the finest cacao and vanilla beans and the hands that tend to them for bringing out the best flavour. Then thank Kobi for the recipe!