Sunday, January 18, 2009

Fondue Night: The Chocolate Course



Tips for perfect chocolate bliss:
  • Splurge on a really high-quality chocolate. It is the star of the dish. You won't regret it. Lindt and Ghirardelli bittersweet chocolate are both excellent choices that can be found in most grocery stores.
  • Keep the heat low so that your chocolate doesn't scorch - When you transfer to your fondue pot, a votive candle works better than the fondue burner.
  • Make sure your saucepan and your fondue pot are clean and dry before you begin.
  • If you don't have a fondue pot, then a double boiler works great (see pics).

Spike it up with by stirring in one or more of the following choices:
  • Kahlua
  • Amaretto
  • Frangelico (this is what we used in the fondue pictured here)
  • Grand Marnier and freshly grated orange zest
  • Creme de Menthe
  • Kirsch and cherry preserves
  • Chambord
  • Dark rum
  • Bourbon
  • Flavored coffee syrups also work well for flavoring kid-friendly fondue
  • Chopped nuts
  • Coconut flake
It's so much fun to experiment with different dipping ingredients. Use whatever your favorite fruit, baked good, or candy might be. Here are some of my favorite dipping ideas:
  • Pound cake cut into bite-sized cubes
  • Large whole strawberries
  • Bananas, cut into bite-sized slices
  • Pineapple cut into bite-sized chunks
  • Raspberries
  • Cherries, with the stems attached
  • Chocolate, sugar, or shortbread cookies
  • Cheesecake cut into bite-sized pieces
  • Mandarin oranges, separated into sections
  • Marshmallows
  • Peppermint sticks
  • Brownie bites

Classic Chocolate Fondue

3/4 cup heavy cream
12 ounces high-quality bittersweet chocolate, finely chopped
1-2 tablespoons cognac, brandy, or other liqueur

In a medium-sized heavy saucepan, heat the cream until very hot but not boiling. Remove from heat and pour in the chopped chocolate. Let stand until chocolate is completely melted, about 3 minutes. Pour in the liqueur and whisk mixture together until smooth.

Transfer to fondue pot or small chaffing dish, keeping warm over gentle heat. Serve immediately with fruit, cake, and other dipping choices!

1 comments:

Joelen said...

Yum! This is my fave course of fondue by far! :)

 

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