The Fondant Results...

Ok, since it was my free night, I decided to go ahead with Experiment one.
Fondant is an extremely tricky dessert to prepare especially on the first run - you have to bake it such that it satisfies the following criteria:
The sides are firmed up, well formed and can support the cake structually
The insides are not over cooked and are nice warm and gooey
The bottom is well cooked but not too well such that it is biscuit crunchy
and the top is slightly crunchy but not too hard

Therefore - you need the right temperature, the right time and the right layer of thickness of my mold...

Well, I did not achieve perfection this time, and I'm pissed...
I believe my mold is too thick at the sides, or the temperature set too high, or the setting up of the mold was flawed but my sides were not very well formed and were pretty soft on one end..

So this is what I got in the end:

A collapsed side...

And I think the portion size is too large for such a rich dessert..
It kinda started reaching the point of diminishing return 3/4s of the way...

Hmm.. and the batter wasn't al dante either - I think I should have used 67% cocoa instead of 70%...
The batter was not sweet enough, and that bitter after taste though subdued, is still a tad too much..
I like Dark chocolate, but perhaps I'm better off with 67%..
Gotta try it with Godiva the next time...




Well, anyway, I had fun trying it out, and I'll keep experimenting everyday...(and putting on the pounds)...and try to reach perfection..
But its not too bad - edible.. it was pretty yummy...and oh man, you gotta love that melted core... Mmm Mmm Mmmm...

Here's the finished product:


Looks good enough for now!

So who shall be my first victim?