Chocolate fondue recipe at home

Features of the dish

Chocolate fondue is an invention of the Swiss, for which they are thanked by the exotic gastronomy. Gourmets and simply chocolate lovers. But chocolate began to be used for fondue relatively recently. At first it was cheese melted in a cauldron over a fire, into which tired shepherds dipped pieces of dry flatbread strung on sticks. The principle of eating together was liked by many and spread throughout Europe and beyond. Nowadays, fondue is associated more as a way of preparing and eating food.

Chocolate fondue in the form of delicate desserts and creams became widespread in the 60s of the last century.

Many are convinced that chocolate fondue is impossible without special utensils, the so-called “fondue maker”. As it turns out, invention in this matter is almost limitless. There are so many ways to keep food hot. Starting from a tripod over a fire, a candle under a porcelain salad bowl, and ending with ultra-modern smart appliances.

The main thing is that the contents of the container must remain liquid and warm. You can dip whatever your heart desires: neatly cut bread and pastries, pieces of fruit and berries, small whole fruits, cookies, marshmallows, marmalade, etc.

What kind of chocolate is needed for fondue? To get the best result, you should choose chocolate from well-known manufacturers; you can simply rely on your taste and experience. It is desirable, but not necessary, that the cocoa content in the bar be 75% or more. The shade and sugar content are not important; both dark and white chocolate are suitable for fondue, bitter and milk bars or elite chocolate pieces.

Preparation is possible both from one type and from different combinations. The content of fillings is excluded, as they interfere with obtaining a delicious dessert.

Chocolate fondue with fruits

The most famous recipe is based on good quality dark chocolate, without filling or inclusions.

For 4-5 servings you will need:

dark dark chocolate – 500 gr.;
cream - 250 gr.;
cognac – 70 gr.;
oranges – 2 pcs.;
one pineapple;
strawberries – 200 gr.

Preparation:

Wash the fruits and dry them thoroughly with a paper towel. Leaving moisture in will dilute the sauce, preventing it from spreading evenly.
Peel the orange and separate it into slices, leaving no white streaks. If the fruit is large, with a hard skin, it is advisable to partially remove it, keeping the slice intact.
Remove the peel from the pineapple and cut into small pieces.
Pluck leaves from strawberries and cut large berries into several pieces.
Place the prepared fruits on plates.
Pour cream into a saucepan, set to heat, gradually add chopped chocolate. Stir until it completely melts. Add cognac last to preserve its aroma.
Pour the thickened mixture into a deep fireproof ceramic bowl, place it on a metal stand, and light a candle from below.

Pieces of fruit, pricked on a fork, are dipped into chocolate fondue and eaten, washed down with champagne.

How to serve

Pour the melted chocolate into a ceramic bowl (deep fryer) and light a candle under it.
Place pieces of food, berries, nuts and dried fruits beautifully on plates

Prick pieces (berries, dried fruits) onto skewers (forks), dip them into melted chocolate. Nuts can be taken with special tweezers

By inviting guests to chocolate fondue, you will delight them with an exquisite dessert and create a cozy, trusting atmosphere.

Author: Olga
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Chocolate for fondue

Chocolate cookies

Chocolate fondue with pears in syrup

We choose fruits that are not too juicy; even ripe wild ones will do.

Components:

pears - 3 large or 6 small pieces;
dark chocolate – 2 hundred gram bars;
milk – 100 ml;
butter – 20 gr.;
natural ground coffee – 1 tbsp. spoon;
lemon juice – 2 tsp;
sugar – 50 gr.;
water – 200 ml;
vanillin - on the tip of a knife;
creamy ice cream – 200 g.

Preparation:

Pour half the amount of water into the pan, add sugar mixed with vanillin, pour in lemon juice, bring to a boil and heat until the sugar dissolves.
Meanwhile, cut the washed pears into quarters, remove the seed pod and, if necessary, remove the rough skin. For small fruits, remove the core using a special device or a sharp thin knife.
Immerse the pears in boiling syrup for 10 minutes. Take them out and leave them to cool. Remove the syrup from the heat too.
Pour the remaining water into the Turk, add coffee, bring almost to a boil, but do not boil, strain through a strainer into a saucepan.
Sprinkle crushed chocolate into a hot drink and wait for it to dissolve.
Add milk, add oil, heat, stir until smooth.
Pour the hot mixture into the fondue bowl with the burner lit.

Serve the pears in portions on plates along with scoops of ice cream topped with cooled syrup.

Cheese fondue

Ingredients

500 g hard cheese
250 ml dry white wine
2 tbsp. l. starch
1 tooth garlic
0.25 tsp salt
0.25 tsp nutmeg
1 baguette

Preparation

In the classic recipe, emmental and gruyere are used to prepare cheese fondue. However, you will not spoil the dish in any way if you add any available hard cheese, or better yet, a couple of types.
Grate the cheese on a coarse grater and place it in a deep container. Add starch and mix everything. Divide the garlic into two parts and rub it on the walls of the container where you will melt the cheese.
Pour wine into the same container and place it on low heat. Bring it to a boil. Gradually, in 4 or 5 additions, add cheese to the wine, stirring the mixture thoroughly.
The cheese should be completely melted. Then salt the dish and add nutmeg. Stir everything again and remove the fondue from the heat. Add crushed pumpkin seeds or sesame seeds if desired.
Serve the fondue along with toasted baguette cubes, grilled meat, vegetables or apple slices. Place them firmly on your fork so they don't get stuck in the cheese.

Chocolate fondue with mocha liqueur

A dish with this addition will acquire a pleasant coffee taste and subtle aroma. Prepares quickly for unexpected guests.

Ingredients:

condensed milk – 3 tbsp;
water – 200 ml;
liqueur – 50 ml;
milk chocolate – 150 gr.

Step by step recipe:

Pour water into a suitable container. Place on the fire and bring to a boil.
Add condensed milk.
Add the broken chocolate, stirring until it dissolves.
Remove from heat, cool slightly, add liqueur.
Pour into a heated vessel.

Serve with pieces of pears, bananas, seedless grapes, and small butter cookies.

Chocolate fondue with cinnamon

A recipe for Nutella lovers and all other sweet tooths. The secret is that it hardens slowly; you don’t even have to heat it up. Children really like it.

Ingredients per kilogram of fruit:

cream 30% - 200 gr.;
dark chocolate – 300 gr.;
cinnamon - a pinch.

Cooking instructions:

Break the chocolate bars, melt them in a suitable container in a water bath gradually, adding a piece at a time.
Slowly pour cream into the melted chocolate, sprinkle with cinnamon, stirring until smooth.

Serve hot with pieces of any fruit. The cooled mass, placed in the refrigerator, will harden and turn into chocolate paste. It can be spread on bread and sandwiched into pastries.

Recipes for chocolate fondue in a slow cooker and fondue maker

Do you like to enjoy a sweet dessert, but the usual cakes, pastries, sweets and other delicacies have long become boring? Then use the chocolate fondue recipes and you will get a great dessert for a children's party, a romantic dinner or simple home gatherings. Moreover, you can cook it either in a special fondue pot or in a regular slow cooker.

Swiss delicacy fondue

Fondue is one of the few national dishes of the Swiss. The delicacy came from a distant snowy country. In winter, in snow-covered houses, Alpine farmers cooked with what they had on hand, mainly dried bread and cheese.

The idea of combining melted cheese and bread is sure to please everyone. A fondue party is sure to be a success. The atmosphere creates positive emotions and warm conversation around the table. As one satirist said: “In a country where people eat fondue, there can be no wars.”

Here's the national French dish! Perhaps fondue will be the next step up in campfire eating, with the crackling and smoldering logs replaced by the bright flame of a burner or candle.

A simple one-dish meal becomes special as guests bond over the mysterious glow of flames and discuss themes of peace and kindness.

Another advantage of fondue is the ease of its preparation. Such a party frees the hostess from having to prepare a thousand dishes: the guests cook for themselves at the table!

When inviting guests for fondue, prepare for the event in advance. First, get a fondue pot. A fondue pot (or “fondue pot”) is a pot mounted on legs. They should be long enough to fit the burner under the pot. Inexpensive, small-sized fondue makers use a small candle.

Before making chocolate fondue at home, stock up on quality chocolate.

How to make chocolate fondue at home in a fondue maker

Chocolate fondue "Toblerone"

Ingredients: 1/8 double cream, 3 chocolates of 100 g each, 1 tbsp. spoon of cognac, rum or milk.

Preparation: Heat the cream in a small saucepan. Break the chocolate into pieces and add to the cream, stirring until it melts. Gently stir in cognac (it may ignite). Pour into a small fondue pot placed over a small candle.

It is best to serve chocolate fondue prepared at home according to this recipe with cubes of bread or cake, slices of banana or cherry, slices of tangerines or oranges, pieces of apple or pear, which should be dipped into the chocolate dessert. In the American version of fondue, you can use pieces of dried apricots and marshmallow pieces.

The best delicious fondue is made with Tableron chocolate. The mixture of honey and almonds in this chocolate makes the fondue unforgettable.

Chocolate fondue with condensed milk

Required: 225 g semi-sweet chocolate; 80 ml condensed milk; pieces of fruit.

Preparation. Combine chocolate and condensed milk in a saucepan and a little liqueur to taste. Melt the chocolate over low heat. When the mixture becomes homogeneous, pour the chocolate into the fondue pot and place it in the center of the table.

As you can see in the photo, chocolate fondue according to this recipe is best served with pieces of fruit:

Recipes for making chocolate and fruit fondue

How to make chocolate fondue in a fondue pot with the addition of fruit?

Chocolate fondue with fruits

Required Products:

Cream 30% fat – ½ cup
Amaretto liqueur – 2 tbsp. spoons
Dark chocolate – 200 g
Strawberries – 5 pcs.
Kiwi – 1 pc.
Banana – 1 pc.
“Glagoliki” type cookies – 10 pcs.

Cooking method:

To prepare chocolate-fruit fondue, break the chocolate into slices and place in a microwave-safe bowl, add cream and liqueur. Heat until chocolate melts. You can also melt the chocolate in a water bath.

While stirring, pour into a fondue pot or ordinary ceramic pot set over a candle flame. Cut the fruit into slices and place the cookies on a plate.

Dip the pieces into the chocolate by pricking them onto a fondue skewer or fork.

Chocolate-orange fondue "Jungfrau"

Ingredients:

250 g melted chocolate
120 ml heavy cream
2 tbsp. tablespoons grated orange zest
2 tbsp. spoons of orange liqueur

Preparation:

Pour the chocolate into the fondue pot, add the remaining ingredients and heat the mixture over low heat, stirring constantly. Serve the chocolate fondue prepared in a fondue maker according to this recipe with profiteroles with whipped cream, diced gingerbread or orange slices.

Chocolate fondue with walnuts

Usually the hot mass is homogeneous, but why not cook something your own way.

Recipe:

milk chocolate – 150 g;
heavy cream - 2 tablespoons. l.;
walnuts – 70 gr.;
cognac – 30 ml.

Manufacturing:

Pour cream into a ceramic bowl and crumble the chocolate into it.
Place in the microwave for low heat.
Crush the dried nuts as finely as possible, you can use a coffee grinder. Pour in cognac. Let it brew for a while.
Add to bowl, stir.

It is necessary to put it on heating with caution; it is better to do without open flame, as the vapors can ignite.

How to cook fondue?

There is a special device called a fondue maker in everyday life. It consists of a bowl, which is placed on a special stand. Below the bowl there is a special place for a candle, which constantly warms up the fondue, preventing it from freezing. The set also includes thin small forks for pricking fruit or any other ingredient.

However, if you don't have this accessory, you can still make fondue. Replace the contraption with a regular stainless steel bowl. You can also use ceramic dishes. But you need to place it over a candle or burner so that the fondue does not thicken. Another option is to prepare the chocolate mass in small portions in the microwave or in a steam bath and serve immediately in individual cups.

Hot chocolate fondue

Even the Aztecs in ancient America mixed cocoa bean powder with spicy and aromatic seasonings to produce invigorating and medicinal drinks. Here is an option for fans of the exotic. Depending on the amount of pepper, you will get a “small fire” or a “forest fire”. This is not for everyone.

Chef's tip! It is better to take fresh pepper, since ground pepper, instead of a pleasant spice, can give a noticeable bitterness. Chili peppers can seriously burn delicate skin and mucous membranes, so gloves would be a good idea. While cutting peppers, do not touch your eyes or scratch your nose.

Compound:

whole milk – 200 ml;
bitter dark chocolate – 150 g;
1-2 small fresh chili peppers;
cinnamon and vanilla - half a stick each.

Preparation:

Place the milk in a saucepan on the fire and bring it almost to a boil.
Cut the pepper without the stalk lengthwise on one side, unfold it, remove the seeds.
Throw into a bowl with milk along with cinnamon and vanilla, simmer on low heat with a lid for 10 minutes.
Use a slotted spoon to catch the seasonings, add grated chocolate, dissolve while stirring.
Turn off the stove and let stand for another 10 minutes.

Pour into a clay pot on a suitable stand and light a candle-tablet from below.

You can dip any prepared fruit. An interesting flavor combination is obtained with corn cookies and sticks.

For those who do not like milk, it can be replaced with the same amount of strong coffee. You can use another chocolate for fondue, for example milk.

Melting methods

In a water bath . Place the crushed tiles in a metal bowl (microwave-safe glass will also work), making sure it is dry. Boil some water in a saucepan; there should be just enough water so that even when boiling it does not touch the bowl of chocolate placed on top. The chocolate should be melted by the steam. It is better to take a bowl that is larger than the pan so that steam does not get into the gaps between the walls, otherwise the glaze will turn out too thin and will not harden well. Don’t forget to stir the treat; there is no need to cover it with a lid.

In the microwave or oven . Place the chocolate pieces in a bowl or saucepan and leave in a hot oven on the highest “shelf” for a couple of minutes. The temperature inside the oven should be about 60 degrees.

If you decide to melt chocolate in the microwave, you need to select the “defrost” mode or set the oven to minimum power for 2-3 minutes. This is not the most convenient way, because... Every half a minute you will need to open the door and stir the mixture, or put the microwave in the microwave for several intervals of 30 seconds, stirring the glaze in between.

On the stove . Place a thick-bottomed saucepan over low heat and pour the chopped chocolate into it. You can add a little heavy cream or butter. You need to stir the delicacy even after you remove it from the stove so that the remaining pieces melt due to the heat from the bottom and walls of the pan. Remember that chocolate to which cream or butter has been added hardens very quickly, so it should be used as quickly as possible.

In the sun . On a hot day in summer, when the temperature in the sun can rise to 45 degrees, the bowl of chocolate can be left on the window or balcony for 30 minutes. As a result, your glaze will be thick. If you need liquid chocolate, it is better to use another method.