Indulge in Homemade Chocolate Fondant (Borstplaat): A Traditional Sinterklaas Treat
There’s a special kind of magic in the air as Sinterklaas approaches, and with it, a delightful array of traditional Dutch sweets fills homes with warmth and joy. Among these cherished treats, Fondant (known as Borstplaat in Dutch) holds a particularly nostalgic place. It’s a simple yet incredibly satisfying confection, synonymous with this festive period. And for someone like me, with an undeniable love affair with chocolate, a recipe for rich, homemade chocolate fondant seemed not just appropriate, but absolutely essential to celebrate the season.
Borstplaat, with its distinctively smooth and melt-in-your-mouth texture, is a beloved Sinterklaas snack. Unlike the flexible fondant used for cake decorating, Dutch borstplaat is a firm, sugary tablet, often flavored and pressed into charming shapes. Its history dates back centuries, evolving from a medicinal pastille into the festive delicacy we know today. Making it at home is a wonderful way to connect with Dutch traditions and create lasting memories with loved ones.
While the concept might sound intimidating, crafting borstplaat is surprisingly straightforward, relying on just a few basic ingredients and a touch of patience. The key lies in achieving the right consistency and allowing it to set properly, transforming simple sugar, cream, and butter into a delightful, solid treat. My personal quest for the perfect borstplaat always leads me to chocolate, elevating this classic into an irresistible indulgence that perfectly complements a cozy evening.
For shaping your borstplaat, you might be lucky enough, like me, to be in possession of an official borstplaat form. These specialized molds are not overly expensive and can often be found at well-stocked cooking stores or online during the holiday season. They come in various Sinterklaas-themed shapes – think boats, Saint Nicolas figures, or simple festive medallions – adding an authentic touch to your homemade sweets.
However, if you don’t have a dedicated borstplaat form, don’t despair! You can easily use standard cookie cutters for fantastic results. Simply pour the prepared fondant mixture onto a baking sheet lined with parchment paper, let it firm up slightly, and then cut out your desired shapes. A crucial tip to remember: the larger the cookie cutters you use, the longer it will take for the borstplaat to fully dry and harden. Patience is truly a virtue when making this delightful confectionery.
The beauty of homemade chocolate fondant is its versatility. You can adjust the intensity of the chocolate, experiment with different types of cocoa, or even add a hint of spice like cinnamon or cardamom for an extra festive kick. The aroma of simmering sugar and cocoa filling your kitchen is an experience in itself, setting the perfect mood for holiday baking.
Tonight, I’m eagerly anticipating savoring my freshly made borstplaat alongside a comforting cup of tea. It’s one of my most cherished seasonal rituals, a moment of quiet indulgence that perfectly captures the spirit of Sinterklaas. The rich, deep chocolate flavor combined with the smooth, sugary texture is simply heavenly, a true testament to the simple pleasures of homemade sweets. Where will you be enjoying your evening, and what treats will make it special?
Beyond being a personal treat, homemade chocolate fondant also makes for a thoughtful and delicious gift. Package it in a beautiful box or cellophane bag, perhaps tied with a festive ribbon, and you have a charming present that speaks volumes of your effort and care. It’s a wonderful way to share the warmth and tradition of Sinterklaas with friends, family, and neighbors.
Making borstplaat is not just about the final product; it’s about the process. It’s about bringing together simple ingredients and, with a little attention, transforming them into something truly special. It’s a reminder of traditions, a moment to slow down and enjoy the art of creation, and ultimately, a delicious reward that brightens any festive occasion. So, gather your ingredients, set aside some time, and get ready to create a batch of these wonderful Dutch chocolate fondants. You won’t regret it!
- Pepernoten Chocoladeflikken (Dutch Pepernoten Chocolates)
- Mulled wine or Bishop’s wine
- Taai taai
- Sparkling Tangerine Mimosa with Cointreau
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration for your holiday baking and entertaining?
- Discover a world of culinary delights and watch my easy-to-follow video recipes on my YouTube channel. From festive sweets to savory dishes, there’s something for every occasion.
- And don’t forget to save all your favorite recipes on Pinterest! This way, you can easily find them again next time you’re planning a meal or a special treat. Pin this chocolate fondant recipe and start building your collection of holiday favorites!
📖 Recipe: Classic Chocolate Fondant (Borstplaat)
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 50 grams unsalted butter
- 6 tablespoons heavy cream
- 250 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Dutch unprocessed cocoa powder (or regular unsweetened cocoa)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Prepare your Workspace: Line a baking sheet with parchment paper. This will be essential for setting the fondant.
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Grease your molds: If using a borstplaat form, lightly brush each cavity with butter. This crucial step ensures the borstplaat releases easily once hardened, maintaining its perfect shape.
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Combine and Heat: In a medium saucepan, combine the heavy cream, butter, and granulated sugar. Heat over low to medium heat, stirring continuously, until all the sugar is completely dissolved and the mixture is smooth. Do not rush this step; ensuring the sugar is fully dissolved prevents a grainy texture in your final fondant.
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Simmer to Perfection: Once dissolved, increase the heat slightly (but keep it low to avoid burning) and cook the mixture for exactly 2 minutes. Stir occasionally to prevent sticking. This short cooking time allows the mixture to reach the ideal consistency for setting without becoming too hard or too soft.
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Flavor and Mix: Immediately remove the saucepan from the heat. Stir in the Dutch unprocessed cocoa powder (or your preferred unsweetened cocoa) and the vanilla extract. Mix thoroughly until the cocoa is fully incorporated and the mixture has a uniform, rich chocolate color and aroma.
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Fill the Forms: Carefully pour the hot chocolate fondant mixture into your prepared borstplaat forms. Work quickly but precisely, filling each cavity evenly.
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Cool and Harden: Allow the filled molds to cool completely at room temperature until the fondant has fully hardened. This typically takes at least 2 hours, but can be longer depending on the size of your forms and ambient humidity. Do not refrigerate, as this can affect the texture.
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Demold: Once firm, carefully remove the chocolate fondants from their forms. They should pop out easily thanks to the buttering. Handle gently to avoid breakage.
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Alternative Shaping (No Forms? No Problem!): If you don’t have specialized borstplaat forms, simply pour the hot fondant mixture onto the prepared baking sheet lined with parchment paper. Spread it evenly to your desired thickness (about 1/4 to 1/2 inch is ideal). Let it cool and harden completely on the baking sheet, then use your favorite cookie cutters to cut out festive shapes. Remember, larger or thicker pieces will require more time to fully set.
Nutrition
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