Fondant is one of our clients’ favourite homemade desserts here at Don Quijote Restaurante Marbella. It is the best choice for chocolate lovers, that much we are sure of. But what really makes our fondant stand out from the rest is, it is not made with just any kind of chocolate.
Don Quijote only uses the very best quality chocolate, which gives the final product a unique, amazing texture and flavour. It is Valrhona couverture chocolate, featuring an exquisite 70% cocoa, that we choose to make sure this delicious dessert will be a complete success. Valrhona is a french premium chocolate manufacturer, founded in 1922 in the wine-growing district of Hermitage, near Lyon, which nowadays maintains their own school for professional chefs, with a focus on homemade, chocolate-based dishes, of course.
Valrhona chocolate is a luxury one, quite above other brands, but the product really is worth going the extra mile for. This is a darker chocolate, as expected by the higher percentage of cocoa. When creating our fondant, we make it softer by filling it with a white chocolate ganache. The outcome is, quite frankly, an unmistakable flavour, according to our clients’ reviews on TripAdvisor. Please check About us if you wish to learn more.
Needless to say, it is served along with Madagascar vanilla ice cream, which is also of top quality. Madagascar vanilla is well known for its unique taste and smell, unlike artificial vanilla flavouring which is so commonly used today in all kinds of candy and ice cream. Here at Don Quijote Restaurante Marbella, only this authentic ingredient is used, our team being aware of how our customers demand fresher, healthier meals, in contrast to chemical substitutes and processed foods.
Our lukewarm fondant with a heart of white chocolate, served with vanilla ice cream, is one of the bestsellers of our menu. Truth be told, even though it has become increasingly popular in the last few years, up to the point where many people think the recipe originated in the United States, fondant was first created in the Renaissance era in France. Fondant dough and coating was also used in England as a couverture for fruit cakes, in order to keep them fresh for a little longer. Once it became famous all over Europe and was eventually exported to other countries like Australia or the United States, the latter saw a huge trend for fondant cakes by the end of the 20th century, as well as cookies, cupcakes and other candies and desserts which use this kind of couverture.
In fact, the term “fondant” most often refers to that specific type of dough, used as a coating for pies, cookies and cakes, as well as for modelling and giving shape to the most diverse pastries. In time, it evolved from its humble origins, as an affordable ingredient that allowed for coating cakes, to a whole bakery science and a form of art in its own right.
If you are visiting Marbella, make your reservation now and enjoy an unforgettable dinner at Don Quijote with our exquisite homemade desserts. And if you are organizing a family meeting or business meal event, or need us to adapt our dishes to vegetarian or gluten-free diets, please contact us. We will be delighted to help!
Don Quijote is one of the highest rated restaurants in Marbella. Our clients’ trust has earned us TripAdvisor’s Certificate of Excellence, year after year. You can also find us on Facebook and Instagram, where you can find out about our newest creations, special menus and events!