Orange & Geranium Chocolate Fondant Fancies

Orange & Geranium Chocolate Fondant Fancies Recipe

This month’s #FlavourFocus is our Orange & Geranium Milk Chocolate – it’s a beautiful summery flavour, with the strong flavour of juicy orange, and a hint of floral geranium. We wanted to create something totally unique and a little different – so we have come up with a delicious chocolate fondant fancy recipe for all of you budding bakers out there! It’s a tricky one – but by gosh, the results are worth it!

Orange & Geranium Chocolate Fondant Fancies Recipe



For the orange cake:

  • 150g Margarine
  • 150g Caster Sugar
  • 150g Self Raising Flour
  • 1 Large Orange
  • 3 Eggs

For the buttercream:

  • 75g Softened Butter
  • 170g Icing Sugar
  • A little milk (to get the right consistency)

For the Icing:

For the Topping:


  • Preheat the oven to 170 C.
  • Cream together the margarine and caster sugar in a large mixing bowl.
  • Add the eggs, and squeeze the juice from the orange into the mixture. Mix together; this may look like scrambled eggs, but don’t worry!
  • Sieve in the flour, and fold in until the mixture is smooth and a little runny.
  • Line a 9inch square baking tray with parchment paper, and then pour the cake mix into the tin.
  • Bake in the oven for 25-30 minutes until you can pull out a clean cake tester from the middle – be careful not to over cook!
  • Remove the cake from the oven and allow to cool.
  • Once cooled, cut the edges from the cake and cut into small squares (we did 3.5cm squares).
  • Make a the buttercream by combining the softened butter with the icing sugar, and add a teaspoon of milk if it’s not soft enough.
  • Spread a thin layer of buttercream around each cake square – this is called a crumb coat.
  • Once you have coated all of the squares, spoon a little buttercream in the centre of each one, so it looks like a little hill (this is for that classic French fancy look)!
  • When you have done this on all of the cakes, it’s time to make the icing. Add the chocolate, water and butter into a bowl, and heat bit by bit in a microwave, stirring in between, until the mixture has combined.
  • Add the icing sugar to the mixture and stir until you get a fairly thick, gloopy chocolate icing.
  • Drizzle the icing over each square. Use a small palette knife to spread over the sides.
  • Allow to cool; whilst cooling, pop the dark chocolate into the microwave and heat in short bursts until melted.
  • Pipe the melted dark chocolate in lines across the fondant fancies – and there you have it! They may take a little time, but they are so worth it in the end!


If you love the look of this recipe, then you can grab yourself some of our Orange & Geranium chocolate here.