fondente

Fondente is an Italian culinary term used to describe chocolate with a relatively high cacao content and a smooth, melting texture. It is commonly translated as "dark" in English contexts, but in Italian usage it primarily designates dark chocolate rather than the fondant confection.

Etymology: from the verb fondere (to melt); fondente literally means "melting" or "melted," reflecting its chocolate's ability to melt and release flavor.

Usage: In Italian labeling, cioccolato fondente refers to dark chocolate. Typical cacao content ranges broadly, often from about 50% to 85% in commercial products. The category is distinct from cioccolato al latte (milk chocolate) and cioccolato bianco (white chocolate). Producers may mark "fondente" with a percentage or names such as fondente extraforte or fondente extra to indicate higher cacao content.

Culinary applications: Fondente is used in pastries, desserts, and confectionery, including ganache, mousse, and tarts. Dishes like torta al cioccolato fondente or cuore fondente (molten center) rely on its melting texture. It is preferred when a strong chocolate flavor and a firm yet yielding finish are desired.

Production: Fundamentally made from cocoa mass, cocoa butter, sugar, and often lecithin or vanilla. The cacao percentage indicates intensity; higher percentages yield more bitter and less sweet products. Conching and tempering influence texture and gloss.

See also: chocolate, cioccolato fondente, ganache, torta fondente.