Wednesday, March 12, 2014

Chocolate Fondue

A romantic dish for two or a fun dish for 4 or 6, chocolate fondue can be tricky if you do not know the simple secrets to its success. It is best served in a ceramic fondue pot, but never cooked in the fondue pot.

Ingredients: (for two)
1 cup (12 oz) of semi-sweet chocolate (Ghiradelli is my favorite)
1/2 stick of butter
1 cup of heavy cream (at room temperature)
6-8 strawberries
1 banana
8 one inch cubes of pound cake

This dish is prepared at the last minute just before serving. Prepare fruit and cake before melting the chocolate (or have your companion handle that while you concentrate on the chocolate). The chocolate is first melted over the stove, over low heat to avoid scorching then transferred to the fondue pot with the tea light to keep it warm.  Use a double boiler, if you have one, or use two pots of about the same size.  Put the chocolate in a pot and place it over the other pot half filled with boiling water and keep them over a medium heat so the water continues to boil softly. It’s important not to place the chocolate on direct heat or it can burn. Add the butter and stir a bit until the chocolate starts to melt. Once chocolate and butter begin to melt, add half of the  cream. Continue to stir slowly and gently over the boiling water until the mixture is smooth and creamy. Transfer the chocolate to the fondue pot, put a tealight underneath to keep the chocolate warm and serve! Transfer the rest of the cream to a small pitcher and if the chocolate starts to harden add some of the extra cream and stir.

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