{"id":112763,"date":"2026-02-05T07:54:52","date_gmt":"2026-02-05T06:54:52","guid":{"rendered":"https:\/\/rumporter.com\/?p=112763"},"modified":"2026-02-05T08:07:07","modified_gmt":"2026-02-05T07:07:07","slug":"rhum-gastronomie-fondue-au-chocolat-chantilly-au-cacao-x-isautier-cuvee-louis-et-charles-edition-2023","status":"publish","type":"post","link":"https:\/\/rumporter.com\/en\/rhum-gastronomie-fondue-au-chocolat-chantilly-au-cacao-x-isautier-cuvee-louis-et-charles-edition-2023\/","title":{"rendered":"Rhum & Gastronomie – Fondue au chocolat, chantilly au cacao x Isautier cuv\u00e9e Louis et Charles \u00c9dition 2023"},"content":{"rendered":"

Benjamin Rousseaux, sous chef under Michelin-starred chef Simon Scott at Bistrot Saveurs in Saint-Avit, is passionate about rum. He now runs his own restaurant: L\u2019artist<\/a>.<\/strong><\/p>\n

\u2018To complement this recipe, I have chosen Isautier cuv\u00e9e Louis et Charles 2023 from R\u00e9union, for its aromatic power and woody notes that will enhance the chocolate and marshmallow in a classic dessert: chocolate fondue.\u2019<\/em><\/p>\n

\"\"<\/h3>\n

Chocolate fondue, rum\/vanilla marshmallows and cocoa whipped cream x Isautier cuv\u00e9e Louis et Charles 2023 edition<\/h2>\n

Serves 4<\/strong><\/p>\n

Ingredients<\/h3>\n

For the fondue:<\/strong><\/p>\n

– 250 g dark chocolate (61% cocoa solids)
\n– \u00bd litre single cream
\n– 125 g butter
\n– 5 cl Isautier Louis and Charles rum, 2023 vintage<\/p>\n

For the cocoa whipped cream:<\/strong><\/p>\n

– 20 cl whole cream
\n– 20 g icing sugar
\n– 7 g cocoa powder
\n– 1 dash of Isautier Louis and Charles rum, 2023 edition<\/p>\n

For the marshmallows:<\/strong><\/p>\n

– 50 g cornflour
\n– 50 g icing sugar
\n– 2 egg whites
\n– 1 pinch of salt
\n– 125 g sugar
\n– 25 g water
\n– 1 tablespoon honey
\n– 4 gelatine leaves (8 g)
\n– 2 cl Isautier rum, Louis et Charles cuv\u00e9e, 2023 edition
\n– 1 vanilla pod<\/p>\n

\"Isautier<\/h3>\n

Preparation<\/h3>\n

For the marshmallow (you will need a cooking thermometer):<\/strong><\/p>\n

Start by thoroughly mixing the icing sugar and cornflour. Brush a baking tray with oil and sprinkle with a little of the icing sugar\/cornflour mixture. Soak the gelatine in water and a few ice cubes. In a small saucepan, pour in the sugar, water, honey, scraped vanilla and rum and leave on a medium heat until the temperature reaches 121\u00b0C: check with the thermometer.<\/p>\n

When the syrup reaches 114\u00b0C, pour the egg whites and salt into a large bowl and whisk at high speed. When the syrup reaches 121\u00b0C, pour it slowly into the beaten egg whites while continuing to whisk. Add the well-drained gelatine and continue whisking until the mixture is lukewarm.<\/p>\n

Pour your marshmallow mixture into the lined baking tray, sprinkle with the icing sugar\/cornflour mixture and chill for 2 hours. When your marshmallow has set, turn it out onto a board and cut into large cubes, roll them in the remaining icing sugar\/cornflour mixture and leave to dry.<\/p>\n

For the cocoa whipped cream:<\/strong><\/p>\n

In a bowl, mix the icing sugar and cocoa, add the cream and rum. Whisk until stiff and set aside in the fridge. You can use a siphon with two gas cartridges.<\/p>\n

For the chocolate fondue:<\/strong><\/p>\n

Boil the cream, rum and butter in small pieces, add the chocolate and use a whisk to obtain a smooth mixture. Keep warm.<\/p>\n

Dressing & Finishing<\/h3>\n

Pour a ladleful of chocolate sauce into 4 warm soup bowls, add three large marshmallow cubes, top each with cocoa whipped cream, garnish with a few mint leaves and serve immediately. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Benjamin Rousseaux, sous chef under Michelin-starred chef Simon Scott at Bistrot Saveurs in Saint-Avit, is passionate about rum. He now runs his own restaurant: L\u2019artist. \u2018To complement this recipe, I have chosen Isautier cuv\u00e9e Louis et Charles 2023 from R\u00e9union, for its aromatic power and woody notes that will enhance the chocolate and marshmallow in…<\/p>\n","protected":false},"author":20,"featured_media":112280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7405,5482],"tags":[7406,8152,7184],"class_list":["post-112763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-news","tag-gastronomie-en","tag-isautier-en","tag-la-reunion-en"],"_links":{"self":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/posts\/112763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/comments?post=112763"}],"version-history":[{"count":0,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/posts\/112763\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/media\/112280"}],"wp:attachment":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/media?parent=112763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/categories?post=112763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/tags?post=112763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}