Citrus-Braised Fennel with White Chocolate

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This is a surprisingly subtle and aromatic dish, an ideal accompaniment for roast meat, duck or game, or simply great eaten by itself between courses or at the end of a meal.

It is delicately sweet, with a meltingly-soft texture and a touch of acidity. Endive makes a delicious alternative to fennel.


  • 25 g unsalted butter
  • 25 g good quality white chocolate
  • 2 large


Melt the butter over a gentle heat in a large skillet or heavy-based frying pan with a tight-fitting lid. Add the white chocolate and let it melt slowly, then stir it into the butter.

Place the fennel wedges cut-side down in the pan, and leave them to brown over a low heat for 6–7 minutes. Turn on to the other cut face and repeat, then turn the pieces on to their backs and pour over the