| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Dark Chocolate 70% (couverture) | kg | — | ||
| Unsalted Butter | kg | — | ||
| Eggs (whole + yolks) | kg | — | ||
| Caster Sugar | kg | — | ||
| Plain Flour | kg | — | ||
| Vanilla Extract | liter | — |
Professional Tips for Accurate Costing
- Use 70%+ Valrhona or Callebaut chocolate — cheaper chocolate produces a flat, greasy result.
- Fondants can be prepared up to 48h in advance and baked to order in exactly 12–14 minutes.
- Grease and coat ramekins with cocoa powder, not flour — it prevents a pale crust and improves flavour.
- Test your exact oven for timing: fan ovens run hotter and faster than conventional. Document your setting.
- Serve immediately — a fondant waits for no diner. Brief the service team on timing before the event.
Frequently Asked Questions
A restaurant-quality chocolate fondant using premium chocolate costs €0.90–1.30 per portion. With a selling price of €9–13, food cost is typically 10–15% — one of the best-margin desserts on any menu.
Yes — fill and refrigerate the ramekins up to 48 hours in advance. Bake from cold (add 1–2 minutes to cooking time). This makes fondants ideal for event catering.
Use 64–70% dark chocolate for a balanced fondant. Higher percentages (72–80%) produce a more intense, slightly bitter flavour. Avoid chocolate chips or baking chips — use quality couverture.
The edges should be set and pulling away from the ramekin, with the centre still having a visible wobble when gently shaken. The top should be just set with no wet batter visible. Internal temperature: 55–60°C at the centre.