How the chocolate fondant became a ubiquitous indulgence
The dessert can be found in Michelin-starred restaurants and supermarkets alike
Some dishes are unequivocally high-end: a perfectly clear consommé, for instance. Others are less so—a cheeseburger-crust pizza, say. Still others defy the distinction, served in restaurants of all calibres to diners of all tastes. The chocolate fondant is one such dish. Its success is a reminder that, in the end, pleasure is still a universal pursuit.
This article appeared in the Culture section of the print edition under the headline “I melt with you”
Culture
April 22nd 2023
From the April 22nd 2023 edition
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