White Chocolate Tropical Fondant

A tropical take on the classic chocolate fondant dessert made with white chocolate, passion fruit, and coconut, giving the true exotic flavours of the tropics.

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Recipe Card Serves:3

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Method of preparation:

1. In a mixing bowl mix the eggs and sugar together.
2. Place butter, and dark chocolate in another mixing bowl and keep it on a double boiler.
3. Keep stirring, using a plastic spatula until the mixture is completely melted.
4. Once melted remove from the heat and let it cool down completely.
5. Add this chocolate mixture into the whisked eggs and make sure it is well combined. Use a soft flexible spatula to mix and avoid any over mixing.
6. Fold in the coconut, passion fruit, cashew nuts and flour into this mixture.
7. Keep this mixture in the chiller for at least an hour.
8. Prepare the mould: Grace ramekin with the melted butter and dust with flour.
9. Transfer the dough into the mould, level it and bake in a preheated oven at 180C for 11 minutes.
10. After baking de-mould it and serve it with vanilla ice cream, roasted coconut flakes and passion fruit.

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‍Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.