How do I make chocolate fondue?

Question

Please help me.

Answer 1

The Original Chocolate Fondue

Source: Better Homes and Garden
Makes 5 (1/4-cup) servings
Start to Finish: 15 minutes

Ingredients
1 11-1/2-ounce package milk chocolate pieces
1/4 cup milk
1 tablespoon crunchy peanut butter
Milk
Assorted fruits (such as star fruit or carambola slices, orange sections, whole strawberries, pear slices, banana slices, apple slices)
Angel-food cake or pound cake cubes
Marshmallows




Directions
1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.
2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.
Chocolate S¿Mores Fondue: Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.
Flaming Turtle Fondue: Prepare as above except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.

Answer 2

The first chocolate fondue was made with Swiss Toblerone chocolate and became a companion to Swiss cheese fondue. For the sweetest dipping, use sweet German chocolate; if your kids like a slightly bittersweet chocolate, use semisweet chips.

Big Dippers
12 ounces sweet German chocolate, semisweet chocolate chips, or Toblerone chocolate
1 cup light cream or half and half
1 tsp. vanilla extract

break the chocolate squares into pieces and drop them into a saucepan. Add the light cream or half and half and melt over low heat, stirring occasionally, until the chocolate is smooth. Add the vanilla extract and stir.

3. Transfer the chocolate sauce to a fondue pot (for little kids, you can pour the sauce into a small bowl or ramekin). Use a fondue fork to spear the fruit and sweets, then dip in the chocolate (use toothpicks if the kids are dipping into a small bowl). Serves 8 to 10.

TIP: The addition of cream prevents the chocolate sauce from turning lumpy. The chef should stir the chocolate and cream together until smooth.

Answer 3

Ingredients:
8 oz dark chocolate
1/2 cup heavy cream
tsp. brandy


"Instructions:
Break chocolate into small pieces and place in a small saucepan, together with whipping cream.
Heat the mixture gently stirring constantly until the chocolate has melted and blended with the cream.

Remove the pan from the heat and stir in brandy. Pour into fondue pot or a small dish and keep warm preferably over a small burner. Serve with a selection of fruit, marshmellows, and cookies for dipping.
The fruit and marshmellows can be spiked in fondue forks, wooden skewers or ordinary forks for dipping into the fondue.
Cooks tip:
To prepare the fruit for dipping on larger fruit cut bit size pieces. Fruit that discolors such as banancas, apples, and pears, should be dipped in a little lemon juice as soon as it is cut.
Tip 2: It is essential to use a special fondue set, dish warmer to keep fondue warm."

Answer 4

You need a fondu pot which you can find in Cooking Stores and things. When you get that, all you need is a bar of rich dark chocolate and melt it in the fondue pot and then you can dip things like strawberries, pound cake, watermelon, pineapple, grapes, etc. in the melted chocolate.

If you just really want a quick way. Take a big bar of dark chocolate and melt it in a saucepan or in the microwave and dip fruit and pound-cake into it and eat it. lol. :D

Answer 5

10 ounces bittersweet chocolate or semisweet chocolate, chopped into small pieces
1/2-3/4 cup milk or half-and-half or heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
1/2 teaspoon vanilla extract

1. To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
2. Stir until smooth.
3. Add more liquid if the sauce seems too thick or look curdled.
4. Remove from the heat and stir in the vanilla.
5. Use warm fondue immediately or set aside until needed and rewarm briefly.
6. Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
7. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
8. Leftover sauce keeps several days in the refrigerator.
9. It is a prefect topping for ice cream.
10. Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
11. For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
12. For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
13. Butter or cream results in a softer, mellower chocolate flavor.
Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
14. If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
15. Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

Answer 6

chocolates burn point and melting point are a little close together. I suggest melting in a double broiler or placing your fondue pot over a pan of boiling water. Adding a few tablespoons of cream or your favorite liquor will protect a little from the burn and add texture and flavor. once it's melted and hot it will stay liquidy for enough time to dip what you like. If your dipping stuff that is soft like poundcake a little extra cream in the mix to thin it out nicely and prevent the cake from breaking.

and when you're done get the left overs out of the fondue pot of container as soon as you can. If it re-sets it's terrible to clean.

Answer 7

CHOCOLATE FONDUE

1/2 pt. whipping cream
1/4 cup brandy
4 Hershey candy bars

Melt in fondue pot or double boiler; add 1/4 cup brandy and stir in. Dip bite-size pieces of banana, pineapple, strawberries, into chocolate, then into a bowl of finely chopped pecans.

Answer 8

Found this in Penzey's One magazine Vol. 1 Issue 6 2006

2 pounds sweet Mexican Chocolate
2 cups crema fresca (creme fraiche)

Coarsely chop chocolate and place in double boiler. Add crema fresca and stir until mixture is completely meltd. Transfer to fondue pot.

Answer 9

400 g dark chocolate
2 tablespoons whipping cream
1 tablespoon Grand Marnier
Dippers
fresh fruit, peeled and sliced
marshmallows
sponge cakes



Gently melt together over a medium heat the chocolate, cream and Grand Marnier.
(or use double boiler) Transfer to a fondue set and enjoy with the'dippers'

Answer 10

Just melt the chocolate in a special fondue pot or in saucepan and dip whatever ypu want into the melted choc

Answer 11

what is chocolate fondue anywayz just type it in your address line thanxz for da 2 points bye good luck