BOTTOMS UP!
HOW TO FONDUE
Tori Phelps
Make any occasion romantic and fun by adding chocolate to the menu. Does it get any better than dipping strawberries, bananas, pineapple, cherries, pound cake, cheesecake, marshmallows and cookies into a pool of rich, warm chocolate?
you’ll need • A fondue pot • Heat source (some use Sterno
cans, while others use tea lights)
steps step 1 In a sauce pan, melt the chocolate chips with 1/3 to 2/3 cup heavy cream over low heat. Start with 1/3 cup and gradually add more until it becomes the consistency you’re looking for. Keep stirring while it melts.
step 2
• Two fondue forks (they usually
When the chocolate is almost melted, add Cointreau and whisk until smooth.
• Sauce pan • 1 package of semi-sweet
step 3
come with the pot)
• Heavy cream • 1 tablespoon Cointreau or
After the ingredients have melted, transfer the mixture to the fondue pot. Make sure the heat source is hot enough to keep the chocolate smooth and dip-ready, but not hot enough to boil it.
• Fruit, pound cake, brownies,
step 4
chocolate chips (use the good stuff—it makes a difference)
Triple Sec
cookies or anything good for dipping
12
CHILLED WINTER 2011
Grab the fondue forks and the assortment of goodies, dig in and bring on the champagne!
FUN FACTS Fondue, which means melted in French, was created out of necessity in 18th century Switzerland. Poor villagers huddled around one pot to keep warm and dipped stale hard bread into warm cheese to soften and improve the taste. Soon they began mixing in wine and other seasonings and fondue was born. Chocolate fondue followed in 1964.
