|Liquid glucose||1 1⁄2 Milliliter|
|Plain chocolate||100 Gram, broken|
|Almonds||30 , roasted|
A rich, brandy-flavoured chocolate fondant which melts in the mouth.
Place the sugar, water and liquid glucose in a heavy saucepan and stir over a low to medium heat until the sugar dissolves.
Brush away any sugar crystals that have formed on the sides of the pan with a pastry brush dipped in cold water.
Increase the heat and bring the syrup to the boil.
Cook the syrup to the soft ball stage, 116°C/240°F.
Remove the pan from the heat straightaway and dip its base in cold water to arrest further cooking.
Lightly sprinkle a work surface with water.
Pour the syrup on to the prepared work surface and leave to cool for several minutes.
With a dampened metal scraper keep folding the edges of the syrup into the centre until glossy with a yellow tinge.
Work the syrup in a figure-of-eight with a dampened wooden spatula until white and crumbly, about 5-10 minutes.
With wet hands, gather the fondant into a ball and knead for about 10 mintues until it is smooth.
Wrap in cling film or kitchen foil and chill overnight.
Place the fondant in a heatproof bowl in a pan of simmering water and stir as it melts.
Add the chocolate pieces and brandy.
Stir the mixture until the chocolate has melted and the fondant reaches a temperature of 60°C/140°F.
Spoon the fondant into paper cases, pressing an almond into each one as you do so.