Posts Tagged ‘Chocolate Fondue’

Cherry-Chocolate Fondue

Friday, October 4th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

We’ve all done it—dunked a piece of fruit, cake square or cookie into hot fudge or chocolate sauce—and loved it. The Swiss originally called Fondue Käss mit Wein zu kochen, but that’s a little long-winded for a national dish. Actually, the original fondue dishes were popularized with cheese being the key ingredient. Fondue’s origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley), but today fondue can be found throughout Europe.

After World War II, “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid. One such dish is chocolate fondue, in which pieces of fruit or cake are dipped into a melted chocolate mixture. You’ll find in this simple recipe the brandy gives it the fondue sparkle; the coffee gives depth and the cinnamon gives it definition. If you drop a piece of fruit or cake into the fondue pot you must kiss everyone of the opposite sex.

Prep Time: 5 minutes
Cook Time: 10 minute
Ready In: 15 minutes
Serves: 6 people

Ingredients:
4 tablespoon heavy cream
1 cup Choclatique Heirloom Milk Chocolate Pastilles
1 cup Choclatique Dark Chocolate Chips
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon

Directions:

  1. Heat the cream in a fondue pot over a low flame (or in a saucepan over low heat).
  2. Add the 2 types of chocolate chips, brandy, coffee and cinnamon.
  3. Heat until melted, stirring occasionally. Serve at once.

ChefSecret: This is the perfect fondue for dipping fresh fruit—apples, pears or pineapple during the fall and winter holiday season and stone fruit (peaches, apricots or nectarines), honeydew, cantaloupe during the spring and summer months.

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Chocolate Fondue

Tuesday, January 11th, 2011

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

Perfect for the Holidays

FondueI 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

Peanut ButterIt’s so easy to make fondue yourself with homemade ingredients which give you the opportunity to custom blend to your own tastes. Marshmallow FluffYou 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.

cinnamonKid’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 Chocolate-Dippedbefore 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

Chocolate FountainWhen 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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