Praline Hazelnut Fondant: where molten meets crunch

Some new arrivals you wait for. Others you just devour. Our Praline Hazelnut Fondant clearly belongs to the second group. It's the newest addition to our family of chocolate fondants, and let's be honest: it doesn't do anything halfway.

Bittersweet dark chocolate, a molten praline centre, caramelized hazelnut bits. Three textures, one bite. Here's why we think it's about to become your new guilty pleasure.

A molten praline hazelnut centre

You already know how a fondant works — that individual little cake, also called a molten chocolate cake or lava cake, baked just long enough for the centre to stay liquid. At Juliette & Chocolat, we took the idea one step further by tucking a flavour-filled heart inside.

Here, praline takes centre stage. When the fondant is warm, the middle starts to flow — a rich, round, lightly toasted praline hazelnut that spreads across the plate. Around it, the bittersweet dark chocolate cake brings depth and just enough bitterness to balance the sweetness of the praline.

A crunch inside the fondant

The real surprise is under your teeth. We've scattered this fondant with caramelized hazelnut bits that crunch right as everything else melts. It's that contrast — the flow of the praline, the softness of the cake, the crunch of the hazelnut — that makes this chocolate dessert a little addictive. The kind of dessert that has you scraping the plate.

Handmade at our Chocolate Workshop

Like all our desserts, this fondant is made by hand, in small batches, at our Chocolate Workshop in Greenfield Park, on Montreal's South Shore. It's where our team of chocolate makers prepares brownies, fondants, cookies and chocolate bars every day.

One stat says it all: we've already made more than 2,000,000 fondants since we started. So the Praline Hazelnut draws on years of know-how — we know exactly how far to bake a fondant so it keeps its molten centre.

How to prepare your Praline Hazelnut Fondant

All the work is done. All that's left is to warm it up to wake up that molten centre:

• In the microwave: 15 to 25 seconds, depending on your appliance's power.
• In the oven: 5 to 10 minutes at 180°C (350°F).

The secret is not to overheat it: you want the centre to flow, not to cook. Start with the shorter time — you'll adjust next time.

How to serve it

A warm fondant calls for a cold contrast. A few of our suggestions:

• With a scoop of vanilla ice cream — the timeless classic, that perfect warm-cold pairing.
• With a cloud of whipped cream and a few crushed hazelnuts to echo the flavour.
• With a strong espresso or a hot chocolate, for a sweet end-of-day break.

But honestly? It's just as good all on its own!

Where to find the Praline Hazelnut Fondant

The Praline Hazelnut Fondant is available:

• Online, in our shop, with delivery across Canada (free shipping above a certain amount). We pack every order with care so it arrives in perfect condition.
• At our Chocolate Workshop in Greenfield Park, where you can also choose in-store pickup.
• In our restaurants, for dine-in or takeout.
• At our DIX30 boutique

Want to try several flavours or give it as a gift? Think about the box of 6 fondants of your choice: you can slip the Praline Hazelnut in alongside the Dark Chocolate, Speculoos and Raspberry fondants.

Handmade at Juliette & Chocolat's Chocolate Workshop in Greenfield Park, on Montreal's South Shore. Delivery across Quebec and Canada.