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.

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.

Recipe Notes

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

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.

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.

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.

Does chocolate fondue go bad? ›

Unopened, pre-packaged Chocolate Fondue usually has a shelf life of about 6-12 months in the pantry, always check the 'Best by' date on the package. Once it has been opened, if stored properly, it'll last for about 2-4 weeks in the refrigerator. As for homemade chocolate fondue, it needs to be used within 2-3 days.

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.

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.