{"id":15230,"date":"2014-05-12T16:26:11","date_gmt":"2014-05-12T15:26:11","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=15230"},"modified":"2014-05-12T16:47:40","modified_gmt":"2014-05-12T15:47:40","slug":"raymond-blanc-chocolate-fondant-with-salted-caramel-recipe-on-kitchen-secrets","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/15230\/raymond-blanc-chocolate-fondant-with-salted-caramel-recipe-on-kitchen-secrets\/","title":{"rendered":"Raymond Blanc chocolate fondant with salted caramel recipe on Kitchen Secrets"},"content":{"rendered":"<p>Raymond Blanc makes chocolate fondant with salted caramel on Raymond Blanc Kitchen Secrets.<\/p>\n<p>The ingredients for the salted caramel are: 15g dark muscovado sugar, 200ml  whipping or double cream, 20g  glucose, 60g caster sugar, lemon juice, pinch salt and freshly ground black pepper to taste.<\/p>\n<p>For the chocolate fondant: 15g cocoa powder, 15g  caster sugar, 80g good-quality dark chocolate, minimum 60 per cent cocoa solids, 80g butter, plus extra for greasing, 2 free-range eggs, 1 free-range egg yolk, 45g icing sugar and 18g arrowroot.<\/p>\n<p>For the chocolate sauce: 90ml full-fat milk, 130g  good-quality dark chocolate, minimum 80 per cent cocoa solids.<\/p>\n<p>To serve; icing sugar, 2-3 tbsp caramelised almonds and pistachios roughly chopped and 4 quenelles ready-made pistachio ice cream.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/foundant.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/foundant.png\" alt=\"\" title=\"foundant\" width=\"570\" height=\"297\" class=\"aligncenter size-full wp-image-15233\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/foundant.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/foundant-300x156.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Raymond Blanc makes chocolate fondant with salted caramel on Raymond Blanc Kitchen Secrets. The ingredients for the salted caramel are: 15g dark muscovado \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/15230\/raymond-blanc-chocolate-fondant-with-salted-caramel-recipe-on-kitchen-secrets\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":15233,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,113],"class_list":["post-15230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-raymond-blanc"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/05\/foundant.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/15230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=15230"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/15230\/revisions"}],"predecessor-version":[{"id":15234,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/15230\/revisions\/15234"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/15233"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=15230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=15230"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=15230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}