Gateau Fondant of Candied Orange, Almond Nougatine, and Chocolate

Preparation info
  • Yield:


    servings, each weighing approximately 3 ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Chocolate gateau fondant with almond praline and orange confit, served with citrus shake. Although candying fruit was known to the ancient Romans, today it is a dying art, the province of a shrinking number of French, Italian, Spanish, and Portuguese (and by extension, Mexican, Latin American, and Philippine) confectioners whose cultures still appreciate the beauty of a perfectly intact, uniformly translucent whole fig, orange, prickly pear, baby pineapple, or small melon. This painstaking