Fondant with Taïnori® chocolate of Valrhona®

To create this product, Traiteur de Paris’ pastry chefs have selected Grand Cru Taïnori® chocolate with 64% cocoa from the Dominican Republic. It has a fruity, intense character which has gained a reputation among chefs around the world.

Fondant With Taïnori® Chocolate By Valrhona® has a melt-in-the-mouth texture and a superbly runny chocolate centre, so you can offer your guests a real gourmet experience.

Exclusively made using quality ingredients (Taïnori® chocolate by Valrhona®, eggs, butter and milk), this product is guaranteed to be free of preservatives, flavour enhancers, artificial colours, palm oil and cocoa powder.

It comes in 80g individual portions, which lets you manage your costs per diner and offer irreproachable service.

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To use

Without defrosting, reheat 14 min in pre-heated oven at 180°C or in the microwave at 750W for 40 sec.

Moelleux au chocolat taïnori® de valrhona®
Moelleux au chocolat taïnori® de valrhona®
Moelleux au chocolat taïnori® de valrhona®

Product code: 0717001

Packaging:
20 items of 80 g (1.600 kg) – Ø 7 cm

Plate up your Fondant With Taïnori® Chocolate By Valrhona® with a scoop of Sichuan pepper ice cream and a fresh fruit skewer.

Whole eggs, butter, Valrhona dark chocolate cover 22% (cocoa bean, sugar, cocoa butter, vanilla flavour), sugar, semi-skimmed milk, wheat flour, baking powder.*

* This information is provided for guidance purposes only. Only the list of ingredients on the label of the product is deemed authentic.

Typical values (per 100g)
Caloric value (kcal)449 kcal
Energy value (kJ)1864 kJ
Protein5.7 g
Fat33.3 g
of which saturate fat20.7 g
Carbohydrate30.6 g
of which sugars23.1 g
Fibre1.9 g
Sodium64.7 mg
Salt0.16 g
Case dimensions in mm (WxDxH)390 x 296 x 62
Gross weight (kg)1.820 kg
Net weight (kg)1.600 kg

Storage instructions before defrosting
Store at -18°C.

Storage instructions after defrosting
Keep fondant 24 hours maximum after defrosting in the refrigerator. Never refreeze products that have been defrosted.