A classic 1970’s party dish, fondue is a fun way to end a winter meal. Chocolate is always popular and a wide variety of fruit and sweets can be dipped.
Selecting the Right Chocolate
Using good quality chocolate is the key to a great dark chocolate fondue dip. High quality chocolate won’t separate and become oily and should stay smooth when melted. Quality brands include Scharffen Berger, Lindt, Green and Black’s and Valrhona. Look for chocolate containing 65% to 80% cocoa (sometimes labeled as ‘bittersweet’). The higher the cocoa content, the more bitter the chocolate will taste. Avoid using chocolate chips as they have been formulated to retain their shape when heated and can be difficult to melt. Adding a bit of coffee or coffee-flavoured liqueur will enhance the flavour of the chocolate.
Melting Chocolate
Chocolate burns quite easily so care must be taken when melting it. A double boiler is a two-tiered pot in which the bottom level is filled with water so the chocolate is melted over indirect heat. Double boiler pots are available at many kitchenware shops but it’s easy to improvise one. To make a double boiler: In a medium saucepan, add about 2" of water. Place on the burner and heat on medium-high until gently simmering. Place a metal or glass bowl over the saucepan and add the chopped chocolate. Stir until melted. Make sure the water from the steam does not come into contact with the chocolate or it will seize up and become difficult to work with.
Chocolate can also be melted in the microwave. In a microwave-safe dish, add chopped chocolate and heat for one minute on high heat. Repeat in one-minute increments until fully melted, stirring after each minute.
Fondue Pots
Fondue was very trendy in the 1970’s but has become popular again, making it easy to find fondue equipment at most kitchenware stores. Fondue sets can range from simple ceramic pots heated by tea lights to electric models, with prices from under $20 to over $150. Chocolate fondue can work with a simple tea light setup so there is no need to spend a lot of money. Make sure to get enough fondue forks to serve a crowd.
Dark Chocolate Fondue
Makes about 3/4 cups of melted chocolate – serves 4 (recipe can easily be doubled)
- 6 ounces (170 grams) good quality dark chocolate, chopped into small pieces (bittersweet or semi-sweet chocolate)
- ¼ cup whipping cream
- 1 Tablespoon strong black coffee or coffee-flavoured liqueur such as Kahlua
- Suggested dippers (see below)
- Add about 2” of water to a medium sized saucepan and heat on medium-high until simmering. Place a glass or metal bowl on top of the saucepan and add chopped chocolate.
- As the chocolate melts, stir occasionally with a spoon. Once it has fully melted, stir in cream and whisk rapidly until fully incorporated and smooth. Add coffee/liqueur and stir until thoroughly mixed in.
- Prepare a platter with items to dip (see suggestions below). Light the tea light or plug in the fondue pot and carefully pour the hot chocolate sauce into the fondue bowl. Dip items as desired, stirring the chocolate occasionally to prevent scorching on the bottom.
- Pound cake or other firm white cake, cut into 1-1/2” cubes
- Mandarin orange slices
- Banana slices
- Apple chunks
- Pear slices
- Pineapple chunks
- Marshmallows
- Strawberries
- Sweet cherries (pitted)
- Rice crispy squares
- Macaroon cookies
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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