Chocolate Fondue Recipe (2024)

FAQs

What goes well in chocolate fondue? ›

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

Double Boil Method

The double boil is a safe and simple way to keep your melting chocolate from burning and clumping. First, fill a cooking pot with about a quarter full of water. Then, grab a metal or glass mixing bowl that fits on top of the cooking pot and add the chocolate.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

The best chocolate for melting and hardening is typically couverture chocolate, which contains a higher percentage of cocoa butter. It melts smoothly and can be tempered to create a shiny, snappy finish when it hardens. Popular types include dark, milk, and white couverture chocolate.

If you want to have the most consistent texture and flavor for your chocolate fountain, you should use couverture chocolate, aka fondue chocolate. Couverture chocolate is specifically designed for melting, whereas normal chocolate will end up grainy and bumpy, which is not ideal.

Recipe Notes

Storage: Leftover fondue can be refrigerated in an airtight container for up to 2 weeks and remelted over low heat.

Most probably temperature. Either too hot/too quickly, or if the chocolate contains both cocoa butter and a vegetable fat (which the article says), the likelihood is that they will have different melting points (which the article doesn't make clear) and may be the problem.

The sugar dissolves in that bit of liquid added to the chocolate and turns into gooey syrup on which cocoa particles stick. It all forms a thick and lumpy mass that separates from the cocoa butter. The separated cocoa butter gives the mass its oily appearance.

Check the chocolate's temperature

Another common mistake is trying to encourage cold chocolate to flow. If your chocolate isn't melted properly – and the temperature maintained – then the chocolate won't continue to curtain.

To resolve this, simply turn the fountain off, allow it to sit for 15-30 seconds, and turn it back on. If when turning the fountain on you see the bottom of the cylinder, additional fondue needs to be added. Repeat this procedure until the fountain is flowing at full capacity.

Why do you add oil to melted chocolate? ›

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

Never lick the fondue pot, no matter how tempting. Never eat directly off the fondue fork. Never forget your food in the pot. Never pour the contents of the pot onto your plate.

There are some fruits that taste delicious when coated with chocolate, to everyone. Banana is one of these fruits. Apples also taste delicious when you coat them with rich chocolate. Oranges, on the other hand, may not be an ideal choice for your fruit platter.

Bread, Crackers, and Chips

Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.