Fondant Bar with Praline Glaze and Burnt Orange Compote

Wayne Kozinko, Pastry Chef for Bel Café and Hawksworth, shares his recipe for rich and delicious chocolate fondant bars.

  • By Pastry Chef Wayne Kozinko
  • October 25, 2016
Image Author: Hawksworth
  • Yield: 1 frame, 4.5 x 14 inch


Fondant base

1 cup of hazelnut paste 50%

1/3 cup of milk chocolate

1/3 cup of white chocolate

3/4 cup of Feuilletine wafer


Chocolate fondant

½ cup of cream

1 ¼ cup of dark chocolate, 70%

1/3 cup + 2 tbsp.  of confection sugar, sifted

6 egg yolks

1/3 cup of butter

1/3 cup + 2 tbsp. of water, warm


Praline glaze

1 cup of Hazelnut paste 50%

½ cup of cream


Burnt orange compote (for garnish)

3 tbsp sugar

1 cup of orange juice

3 tbsp + 1 tsp. of passion fruit puree

1 orange, zested

¼ tsp of ground cinnamon

1 ½ tsp of vanilla extract


Fondant base

Combine and melt chocolate over water bath, stir in hazelnut paste then wafer. Spread  evenly over a half silpat. Place on sheet tray, add frame and freeze.

Chocolate Fondant

Combine yolks and confection sugar, whip to double volume. Melt chocolate over water bath, bring cream to a simmer and form a ganache with warm chocolate. Add ganache to yolk and sugar mixture and blend to combine. Add soft butter and blend to combine. Slowly add hot water and combine. Pour over prepared base, spread to an even layer and return to cooler. Chill 1 hour, then freeze.

Praline Glaze

Bring cream to a simmer. Using food processor, combine praline and warm cream to form an emulsion. Spread evenly over top of the chocolate fondant for added decadence or serve on plate as garnish.

Burnt orange compote (for garnish)

Prepare a dry caramel with sugar, deglaze with juice and puree. Add remaining items, bring to a simmer then reduce by half. Strain, then chill. Toss reduced liquid with fresh orange segments.

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