As Florian rightly noticed, I don’t really like a chocolate-orange combination. I recently changed my mind, after the boys at work put an orange fondant on Special Board. I took this idea and added the pineapple, like one dude on Masterchef. And I must say it was probably my most favourite fondant I’ve ever made.

The recipe was the usual one; 50 g of dark, chocolate, butter, flour and sugar all the same, 1 egg yolk and 1 whole egg, that makes me 3 fondants. Today I added a grated orange rind and about 5 tsps of Cointreau. Baked in 200 degrees for 14 minutes.

I had no fresh pineapple, so I used canned, threw it onto the pan with some butter, lots of cinnamon and brown sugar.  Well and truly pleased. Florek says we need to do it again, but with Valhrona chocolate. Maybe on Sunday?…