Chocolate fondant, etc.
Jul 31, 2011 | 10:59 am
#1
Original Poster
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Join Date: Jun 2006
Location: IAD/DCA
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Chocolate fondant, etc.
recently had chocolate fondant, and now think that is the origin for the best dessert ive ever had, at a restaurant that is now closed.
as opposed to the Jean-Georges Vongerichten etc style where it is totally soft and often "low rise" i prefer more texture and density. interestingly the best i had was quite tall.
flemings is not bad, doing it their own way.
any other fans?
definitely want to learn more about this "category" of dessert.
as opposed to the Jean-Georges Vongerichten etc style where it is totally soft and often "low rise" i prefer more texture and density. interestingly the best i had was quite tall.
flemings is not bad, doing it their own way.
any other fans?
definitely want to learn more about this "category" of dessert.
Last edited by Kagehitokiri; Aug 5, 2011 at 10:23 am
Aug 3, 2011 | 11:36 am
#2
FlyerTalk Evangelist
Join Date: Feb 2010
Posts: 13,595
I like a dense top, an almost chewy, brownie type consistency, and a hot, liquid centre. I love a scoop of ice cream, good vanilla, or something more interesting like a pistachio, to contrast against the hot. Mmmmmmmm