Chocolate Fondue

Continuing with the liquid theme from two blog entries ago, we will be exploring a supper party favourite: The Chocolate Fondue.

In its simplest form, chocolate fondue is merely melted chocolate for guests to dip their fruit in. However, the fondue can be interpreted in a number of diverse ways. The type of chocolate, any additives included, the technique used to melt the chocolate, and the selection of fruit offered are all factors that have an influence on the end result.

First of all, when planning on having a chocolate fondue, one must decide what type of chocolate they want the fondue to be made out of. The month following Easter, a large portion of chocolate fondues are made with the forgotten remnants of Easter bunny treats. These consist largely of sweet milk chocolate, and result in a rather lacklustre fondue. Those wishing for perhaps a stronger or more bitter taste can always go ahead and melt 60 to 70 percent cocoa chocolate. Furthermore, if one is feeling a little bit adventurous, they can melt down a Toblerone bar, effectively adding small bits of nougat throughout the fondue.

Which brings us to the second point, additives. Like it was previously stated above, nougat can be considered an additive if mixed throughout the chocolate and not dipped as the fruit would be. These bits are small bundles of chewy joy whenever you ever get one by dipping your fruit in the fondue. In addition to the nougat adding texture to the brown gold, cream can also be used to vary the consistency and taste of the chocolate. If a person were to add skim milk while melting their chocolate, the end result would be a much more liquid-y fondue with a tendency to drip. On the other hand, if one were to use something such as half and half, they would be greeted with a much thicker fondue with a creamier taste.

The method used to melt the chocolate is also an important factor when preparing a chocolate fondue. Probably one of the simplest ways to melt it would be to put the chocolate in the microwave for a set amount of time. However, this is not optimal if you desire to add nougat or cream throughout the process of melting. In that case, melting the chocolate in a cooking pot is ideal. With the pot method, you have additional control over both the temperature and the stirring of additives. If ever you aspire to become a real fondue connoisseur, then the technique of the bain-marie is the one for you. Consisting of a pot inside of another pot filled with warm water, the bain-marie offers exceptional and even heat distribution, dramatically reducing the chances of accidentally burning the chocolate.

Finally, what can be considered as the most impactful choice a person can make regarding a fondue is the fruit selection. Fruits vary immensely in their own right, and a proper selection can change the appreciation of the fondue as a whole. If a crunch is what you are looking for, then the apple and the grape are fruits for your fondue. The grape can also be combined with the orange, both known for their juicy interiors. If the chocolate selection is a tad bitter, then acidic fruits, such as oranges and grapefruits will favorable mesh with the fondue. Correspondingly, milk chocolate based fondues are best when eaten with what can be considered as “sour” fruits such as ripe blueberries and raspberries And while they are yet to be considered fruit, marshmallows can be an enthralling dipper, as long as you do not mind hyperactive children.

In short, chocolate fondues are yummy.