Chocolate fondant is often served in restaurants in many different ways with many different flavours or spices added to it or infused into it. The main idea is always the same – when cooked and turned out, the warm chocolate must find its way out, running slowly like lava coming down the slopes of a volcano. That is a must, but there is also no compromising when it comes to the chocolate you are using – it must be good quality, not too sweet, not too bitter, and it must be dark. In this recipe it is scented with ginger confit, which I love. If that is not to your taste, try it with star anise, cinnamon, cardamom or Szechuan pepper, but whatever the spice, you just want a hint of it, so do use it carefully.