Page 623 - YC Cooking School

Allow the fondants to cook evenly

Make sure that you space the rings or moulds out on the baking tray. This will allow the hot
air to circulate around each mould so that they bake evenly. Also, keep in mind that the
more fondant moulds or rings you place on a tray, the longer the bake time.

How to tell when chocolate fondant is ready

A perfectly cooked chocolate fondant should be quite raw in the middle. To do a quick check
before removing them from the oven, press your finger lightly onto the centre of one
fondant. You should feel a soft batter under about a millimetre of baked skin. Once baked
and out of the oven, leave the fondants to settle for a few moments. This will allow them to
contract a little, making the releasing a lot easier.

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