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Halva & Rosemary 75% Chocolate Fondant

Inspired by Amit's origins and Celine's passion for a fondant with a perfectly melted core that is not too sweet, this fondant will impress your guests and satisfy all palates!


  • 200g Conspiracy Chocolate (or any other dark chocolate above 60%)

  • 150g unsalted butter and 50g salted butter

  • 200g sugar (can put less if you prefer less sweet)

  • 5 eggs

  • 1 tbs flour

  • Fresh rosemary chopped finely for the melted heart

  • Halva cut in small pieces for the melted heart (optional)


  • Preheat the oven to 180 degrees celsius

  • Melt together in a bain-marie the chocolate, butter and sugar

  • Let the mix cool down

  • Once cooled, break 5 eggs into the mix and mix some more

  • Add the flour and mix in

  • Line up a baking tin (either the one for cupcakes or small individual ones) with butter and dust with flour, remove any excess

  • Pour half the mixture into the tin

  • Add a pinch of chopped rosemary and halva

  • Fill the other half with the mixture

  • Bake for 15-20 minutes, the time depends on your oven, make sure to check the cooking with a knife, you want the sides to be cooked but the centre melty

  • Take our and serve warn with vanilla ice cream

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