Chocolate fondant, its history and our selection of the best addresses

Anne Debbasch | 3/20/24, 12:31 PM

Chocolate fondant is undoubtedly one of France's favorite desserts. Here are five good places to try it.

Semi-cooked, fondant or soft, what are the differences? The base is the same, but the cooking methods vary. While the mi-cuit or coulant was invented by Michel Bras in the '80s, the fondant requires more cooking, as its core must remain moist. Between mi-cuit and moelleux, they can be eaten plain at room temperature or lukewarm. They are also perfect with a touch of custard, praline, a scoop of ice cream or fresh fruit.

Le Fondant Baulois, La Baule

Made in La Baule since 1981, Fondant Baulois is a model chocolate fondant. A thin, crunchy meringue layer on top and a creamy fondant enhanced by hints of salted butter caramel. If we know the round shape to share with the family, we also love the bite-size version, with aficionados falling for the XXL ingot (15 people) and discovering with pleasure its ephemeral orange variation. Copied, but never equalled!
► www.lefondantbaulois.com

Le fondant d'Arnaud Larher, Paris

An essential little chocolate cake, this intensely flavored fondant borders on runny. Round, chubby, a little plump, sold in individual formats, it's as much a breakfast treat as a snack. Arnaud Larher has been perpetuating his recipe for some twenty years. " I like it plain or with a crunchy hazelnut praline center. In summer, I add a heart of fresh raspberries. "For those with a sweet tooth, the finger cake version is a must!
► www.arnaudlarher.com

Clément Chicard's fondant, Bouillon Pigalle

An iconic dessert of Parisian bistros, we always save a little room for dessert! Generous and runny at heart, we love it plain or accompanied by its creamy custard. Let's go and discover it.
► www.bouillonlesite.com

Desty Brami's fondant, Madeleine by Ferrières, Ferrières-en Brie

A thin, crunchy crust for a chocolate fondant that's got the whole of Paris running. Ultra soft at heart, we love the textural contrast between the thin, crunchy shell that forms during baking and the melting texture of the cookie. Comfort guaranteed!
► www.madeleinebyferrieres.fr

Christophe & Enzo Roussel's chocolate fondant, La Baule

This is one of the must-tries if you're ever in La Baule! " We chose a 60% cocoa chocolate from Cameroon, plantation Aristide for its taste, because we wanted to give our fondant some character. Ultra-soft, it's almost like a mi-cuit," explains Enzo Roussel. Touches of homemade hazelnut praline, dark chocolate ganache and crushed hazelnut pieces add an extra gourmet kick. Irresistible.