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) • Two fondue forks (they usually come with the pot) • Sauce pan • 1 package of semi-sweet chocolate chips (use the good stuff—it makes a difference) • Heavy cream • 1 tablespoon Cointreau or Triple Sec • Fruit, pound cake, brownies, cookies or anything good for dipping

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

When the chocolate is almost melted, add Cointreau and whisk until smooth.

step 3

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.

step 4

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.

WORLD CHOCOLATE SHORTAGE AHEAD?

In twenty years from now experts predict chocolate will be so rare and expensive that the average person will not be able to afford it. The shortage is being caused by a shift in consumer demand from milk chocolate to dark. Dark chocolate, recently being considered the “healthier” choice, with high levels of flavonoid antioxidants, requires more cocoa for production. Unfortunately, changing weather and insufficient agricultural incentives are lowering the supply of cocoa. Less supply, more demand. Now imagine all the snack foods that you enjoy made without chocolate…. Cruel!

tips

fondue tip 1

As a concept, fondue may seem tricky, but it’s actually pretty difficult to screw up. For example, if the mixture seems too thick, just add more heavy cream or butter. If it seems too thin, add more chocolate chips.

fondue tip 2

Try a flavored liqueur. A few tablespoons of Cointreau will give your fondue an orange flavor. If you are a sucker for a chocolate-raspberry combo, substitute a little raspberry liqueur. A mint liqueur is also a delicious addition to try.

fondue tip 3

Pound cake and fruits such as bananas and strawberries are traditional, but nearly anything goes. From pretzels to marshmallows to Oreos—just think of the possibilities.