Chocolate Fondue

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Perfect for the Holidays

I can’t think of a better way to entertain for the holidays than with a steaming hot pot of chocolate fondue. I can’t remember when I first discovered my love for chocolate fondue, but I can tell you it is a child’s dream dessert come true. It’s kind of like being in Charlie’s Chocolate Factory, or in this case, the Choclatique Chocolate Studios looking at and inhaling those beautiful streams of melted chocolate.

Chocolate fondue can be made with any type of chocolate—dark, milk or white. You can use the inexpensive brown stuff or a good premium chocolate like Choclatique. Keep in mind that by going with dark chocolate fondue over the milk chocolate versions, you will be receiving many health benefits as dark chocolate is rich in antioxidants, which are able to fight off free radicals in the body. There is also the absence of milk in pure dark chocolate, which is beneficial for many lactose intolerant individuals.

Fun with Flavor

It’s so easy to make fondue yourself with homemade ingredients which give you the opportunity to custom blend to your own tastes. You can add 1/4 cup of sour cream to 2 cups of dark chocolate and have a Chocolate Sour Cream Fondue; go a little bit nutty by adding 1/4 cup of peanut butter to 2 cups of milk chocolate or be completely outrageous and add both 1/4 cup marshmallow fluff—the store bought fluff stuff—and 1/4 cup peanut butter to 2 cups of either dark or milk chocolate to create your own S’Mores Fondue.

Kid’s stuff you say? Then be a little more sophisticated and add just a touch of spice—a 1/2 teaspoon of cinnamon and 1/4 teaspoon of cayenne to 2 cups of dark chocolate—to give you a delicious fondue with a bit of a kick. Playing on the adult theme you can add a little liquor to your dark magic… a couple of tablespoons of rum, Kahlua or Grand Marnier will add a very special adult flavor.

Remember, if you are making your own milk chocolate fondue, there needs to be a liquid mixed with the morsels or they will stick to the pan and scorch. Many people use half and half, others evaporated milk. This is key to creating a rich, creamy, chocolate fondue for all your family and guests to enjoy. Experiment before you have company over—make a few weekend tryouts before serving for a special event in order to get the process just right.

And, what’s a chocolate fondue without some fondue dippers? Strawberries, bananas, pineapple, pound cake and pecans, almonds, and anything else you can spear with a fondue fork or dunk with a spoon will works, anything goes!

The Right Stuff

Private Reserve Dark BarNot all chocolate is created equal. For really great dark chocolate fondue we have found Choclatique Fondue Chocolate to be about the best. If your taste leans toward milk chocolate then you can’t beat Choclatique Heritage Milk Chocolate (32%) for a silky smooth milk chocolate fondue. We even offer a luscious alternative for those who must restrict their consumption of sucrose—it is our Sweet Deceit—100% Sugar-Free Dark Chocolate or Sweet Deceit—100% Sugar-Free Milk Chocolate—imagine that you can make 100% sugar-free fondue. I promise you won’t be able to tell the difference from the original premium Choclatique Chocolate and Sweet Deceit.

Presentation with Flair

When making fondue it’s all about how it is prepared that elevates it above the norm. Presentation is another factor almost as important as preparation. Use a good, attractive, heavy ceramic melting pot (metal fondue pots are for meat), or go crazy and put it all in a chocolate fountain and get “ooohs” and “aaahs” all evening long. If it is made right, it will taste right, and then it can be dressed up to look right.

Happy Dippings!

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