Get 15% discounton your first purchase on our online store by subscribing to our newsletter. Online store only and not applicable on special collections (Christmas, Easter, Valentine's Day...).
Almost as popular as our brownies: over 2 million fondants made with care so far. Yes, that's a lot of chocolate.
"A warm fondant with a molten center, served with ice cream, is one of those perfect desserts! You get the deep, bitter taste of dark chocolate, the rich texture of the cake, the molten center, and the warm-cold contrast with the ice cream! Perfection!" Juliette Brun
What is a chocolate fondant?
Also called a molten-heart cake, lava cake, half-baked cake, or just a small cake, it's an individual cake baked just enough so that the center stays runny when enjoyed warm.
At Juliette & Chocolat, we've pushed the art of the fondant further: we add flavored centers for an even more indulgent contrast.
Why you'll love it
100% handcrafted: made in our Chocolate Atelier in Greenfield Park, on Montréal's South Shore, in small batches.
Lots of really good chocolate: a melting texture and deep flavor.
Ready in minutes: a restaurant dessert at home.
Preparation tips
For a perfectly molten center, reheat:
Microwave: 15–25 seconds (depending on the wattage).
Oven: 5–10 minutes at 180 °C / 350 °F.
Serve with a scoop of vanilla ice cream or a cloud of whipped cream.
Our fondant flavors
Dark Chocolate Fondant: our customers' favorite. Warm, the chocolate melts and flows, a delight.
Speculoos Fondant: no dark chocolate, with a speculoos biscuit center and fleur de sel caramel.
Raspberry Fondant: a fruity touch, with a homemade raspberry compote center.
Hazelnut Praline Fondant: bittersweet dark chocolate, molten praline center, and crunchy caramelized hazelnut pieces.
Pistachio Fondant: our newest. Bittersweet dark chocolate, molten pistachio cream center, and crunchy toasted puff pastry shards. Three textures in one spoonful.
Seasonal: keep an eye out for our limited-edition creations (Baileys, caramel, Red Velvet for Valentine's Day, pumpkin in autumn, etc.).
They say it better than we do:
"The best on the market." Gaëtane B.
"Extraordinary. Beyond our expectations." Gilles M.
"Decadent warm, with vanilla ice cream." Stéphanie P.
"Guilty pleasure! Soft, perfect with ice cream." Fabiola E.
"Excellent!! The best chocolate volcano in the world." Connie B.
Order
Individually for a small craving, or in a box of 6 (taxes on us).
Available online (with delivery), in all our restaurants (dine-in, takeout, delivery), and at our Chocolate Atelier boutique.
Our Signature box, the custom version: build your box of 6 molten-heart fondants by freely choosing from our 5 permanent flavors. Six dark chocolate ones, two of each, or your favorite combo. You decide.
Even better: taxes are on us!
Choose from our 5 fondants:
Dark Chocolate Fondant: half-baked dark chocolate cake with a molten 55% dark chocolate center. The classic, the must-have.
Speculoos Fondant: no dark chocolate, with a molten center of speculoos biscuit paste and fleur de sel caramel.
Raspberry Fondant: half-baked dark chocolate cake with a homemade raspberry compote center.
Hazelnut Praline Fondant: bittersweet dark chocolate, molten praline center, and crunchy caramelized hazelnut pieces.
Pistachio Fondant: our newest. Bittersweet dark chocolate, molten pistachio cream center, and crunchy toasted puff pastry shards. Three textures in one spoonful.
Just like in our restaurants
Remove the paper mold around the fondant, then reheat it for 15–25 seconds in the microwave (or 5–10 minutes in a 180 °C / 350 °F oven) to release the molten center. Serve immediately with a scoop of vanilla ice cream or a cloud of whipped cream: the warm-cold contrast is what turns an excellent dessert into a moment of grace.
All our fondants are handcrafted in our Chocolate Atelier in Greenfield Park, on Montréal's South Shore. They keep for 1 week in the fridge from receipt.
Ce n’est pas la première fois que j’achète des fondants au chocolat. À mon avis, ce sont les meilleurs sur le marché.
J
Jocelyne Ancona
savoureux, quel beau travail pour un pur moment de délices : merci
M
Martine Beaudoin
Trop bon
L
Lisa Russell
Fête d’anniversaire
Mon fils est américain mais en tant qu’étudiant à Montréal - il vit actuellement à Westmount. Je cherchais sur ligne quelques délices pas comme les autres pour fêter son anniversaire…des pâtisseries françaises et uniques! J’en ai trouvé toute une collection chez Juliette & Chocolat et la livraison chez lui était offerte aussi. Il en était super surpris et absolument ravi. Il n’oubliera jamais cet anniversaire au Québec et il est parti chez le magasin (Juliette et Chocolat) depuis. Merci à tous qui a rendu cette surprise possible. 5 étoiles!
Warm it in the oven for a few minutes or in the microwave for a few seconds for an even smoother treat (go ahead and eat it by the spoonful!). Even better – enjoy it warm with a scoop of vanilla ice cream. A classic!
All of our fondants are made by hand in our very own chocolate laboratory with recipes developed by us, for you (alright, they’re for us too!).
Parfaitement chocolaté avec un caramel fleur de sel qui complète divinement le tout !
M
Marlene Arsenault
Excellent
Très bon et très moelleux !
Bonjour Marlène,
Nous sommes heureux que vous ayez autant apprécié nos fondants :)
À bientôt !
N
Nena
Delicious
This volcano/fondant is so delicious, is totally worth it. I just wished Juliette Chocolat would tell how many calories their products have
Pistachio Fondant
No reviews
Regular price
$7.99
Save $-7.99
A half-baked bittersweet dark chocolate cake with a molten pistachio cream center and crispy toasted puff pastry shards for crunch. Soft and rich on the palate, melting and runny at the center, crunchy by surprise: an individual decadent cake that brings three textures together in one spoonful.
Pairing intense dark chocolate with sweet, fresh pistachio was an obvious match. And for the pistachio cream filling the center, we use our own cream, also available in jars for at-home use.
Remove the paper mold around the fondant, then reheat it for about 20 seconds in the microwave (or 5 to 10 minutes in a 180 °C / 350 °F oven) to release the molten center. Best of all? Serve it with a scoop of vanilla ice cream: the warm-cold contrast between the cake and the ice cream is divine.
Handcrafted at our Atelier
All our fondants are handcrafted, in small batches, in our Chocolate Atelier in Greenfield Park, on Montréal's South Shore. They keep for 1 week in the fridge from receipt.
A bittersweet dark chocolate fondant with a molten hazelnut praline heart, scattered with crunchy caramelized hazelnut bits. Three textures in a single spoonful: the soft, melt-in-your-mouth cake, the velvety praline that flows when warm, and the satisfying crunch of toasted hazelnuts.
The pairing of dark chocolate and hazelnut praline is a match made in heaven — the deep bitterness of cocoa softened by the caramelized roundness of hazelnut, in the great gourmet tradition of gianduja, revisited our way.
For a tasting experience just like in our restaurants: Remove the paper mold around the fondant, then warm it in the microwave for about 20 seconds (or 5 to 10 minutes in the oven at 180 °C / 350 °F) to release its molten praline center. Even better — enjoy it warm with a scoop of vanilla ice cream. That hot-cold contrast with the hazelnut praline is pure bliss.
All our fondants are handcrafted in our Chocolate Atelier in Montréal, in small batches. They may be kept for 1 week in the fridge upon receipt.
A molten-centered cake with a flowing speculoos spread filling. What is speculoos? A delicious caramelized cookie flavored with spices: cinnamon, cloves, nutmeg, and ginger. Add a little touch of salted caramel, and there is enough to make our taste buds tingle!
To learn more about the Speculoos cookies, discover our blog post HERE!
All our Fondants last 1 week in the fridge upon receipt.
Warm your fondant in the oven for a few minutes or in the microwave for a few seconds for an even smoother treat (go ahead and eat it by the spoonful!). Even better – enjoy it warm with a scoop of vanilla ice cream. A classic!
All of our fondants are made by hand in our very own Chocolate Atelier with recipes developed by us, for you (alright, they’re for us too!).
Warm it in the oven for a few minutes or in the microwave for a few seconds for an even smoother treat (go ahead and eat it by the spoonful!). Even better – enjoy it warm with a scoop of vanilla ice cream. A classic!
All of our fondants are made by hand in our very own chocolate laboratory with recipes developed by us, for you (alright, they’re for us too!).
*Serving suggestion.
Ingredients: 56% chocolate (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor) • egg • sugar • butter • raspberry • whole wheat flour • salt • water • cornstarch • lemon juice. Contains: soy, egg, wheat, milk. May contain: peanut and other nuts.
Très bon. Moelleux avec le combo parfait; chocolat/framboise. Je le recommande à tous. Seul ou avec de la crème glacée pour plus de décadence.
J
Jocelyne Gadbois
Mon avis
Les fondant Chico-framboise sont un régal
L
Lison Guérard
Sublime
Sublime, un vrai délice 💞
M
Marianne
Délicieux
Vraiment très bon, mon fondant préféré !
N
Nathalie Goyette
Vraiment excellent!!!
Le meilleur fondant ♥️ Juste trop parfait🤗
Bonjour Nathalie,
Oh merci beaucoup :)
Belle journée !
The collection of 6 assorted molten heart fondants
1 review
Regular price
$37.50
Save $0.00
Enjoy our fondants with molten centers with our special
offer: 6 fondants gathered in a gift box, at a reduced price!
2
Dark Chocolate Fondants (55% cocoa).
Our timeless classic—moist and richly flavored, with a molten center.
2
Speculoos Fondants.
Made with blond chocolate and caramelized speculoos, this is an original
twist on the molten cake.
2
Raspberry Fondants.
Featuring a dark chocolate exterior and a molten raspberry compote center,
they combine the richness of dark chocolate with the tangy taste of red
berries.
For a tasting experience just like in our restaurants,
it’s simple: remove the paper mold around the fondant, and heat it for 5 to
10 minutes in the oven or about 30 seconds in the microwave to achieve a molten
center. Tasting tip: serve the fondant with a scoop of vanilla ice cream!
Our fondants are handcrafted in our chocolate workshop. They
can be kept for up to 1 week in the refrigerator.
Ingredients: For any questions about ingredients and allergens, please contact us.
J'ai adoré les fondants aux chocolats. 20 seconde au micro-ondes et c'est comme si je les avait préparé et sortit de mon four. Ils étaient chauds et moelleux. Comme je suis tombé en amour avec les produits, j'ai même remplis une demande de franchise il y a plus de deux semaine. J'espère avoir un retour sous peu. J'adorerait avoir une franchise Juliette et chocolat. Au plaisir! Mélissa T.
Liquid error (layout/theme line 242): Could not find asset snippets/spurit_uev-theme-snippet.liquid
