can some tell me how to do a chocolate fondue?

Question

what kind of chocolate can i use

Answer 1

You can use any chocolate you like... as long as its not cooking chocolate (the bitter stuff)... make sure you get semi-sweet, or dark, or white... anything you like really... chop up very small pieces or use morsels...

Either use a fodue pot over low heat stirring constantly or use a double boiler... never place directly over a hot stove (you'll burn the chocolate, and it wont turn out too well) Add a little milk to thin up the consistency a bit, but not too much... And that's about it.

Remember, stir constantly... otherwise youll burn some of the bottom... The milk will allow it to stay a nice creamy consistency after you take it off the heat... not forever though... Also, if you want you can keep it over low heat if you plan on letting it sit for a while... your best bet IS a fondue dish,

Answer 2

I am a Pampered Chef consultant, and we've got a great recipe on our main website. I've included it for you below. Enjoy!

For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen

Cool & Creamy Chocolate Fondue

Ingredients:
3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)

Directions:
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.

2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

©The Pampered Chef, Ltd. 2003

Answer 3

I would use milk chocolate simply because it's my favorite

Chocolate Fondue
Yield: 4 servings

12 ounces semisweet chocolate, cut into small bits
1/2 cup heavy cream
2 ounces Grand Marnier
Some or all of the following: Cherries, strawberries, kiwi, raisins, pineapple, cashews, bananas, marshmallows, ladyfingers, etc.

Heat cream in a pot until it begins to simmer.
Place chocolate in a bowl and pour in hot cream. Stir until chocolate is fully melted. Add Grand Marnier.

Transfer molten chocolate to the fondue pot over lowest possible flame. Place fondue pot in the center of the table, along with assorted dipping goodies and let your guests dive in.

Answer 4

This is a simple, yet yummy, fondue recipe from my granny. We make it at Christmas and ev'one loves it!

CHOCOLATE DESSERT FONDUE

1/2 tsp. butter
8 chocolate candy bars with almonds (1 oz.) size, broken
1 1/2 c. miniature marshmallows
3 tbsp. milk
1/2 c. whipping cream

Use 1 quart fondue pot or 1 quart crockette. Rub butter around pan.

Place candy and marshmallows in pot. Cover and cook, stirring until melted and smooth on low temperature. Gradually add whipping cream. Cover and keep warm for serving up to 6 hours. Serve with bite-size pound cake, bananas, marshmallows, fresh strawberries, grapes, mandarin oranges and pretzels.

Answer 5

Chocolate Fondue 01-NOV-02 75
Serves 12 --


You will need either a special chocolate fondue pot or a heat defuser to place under your ceramic fondue pot. Or simply heat your chocolate on the stove before serving and reheat as needed.


1 pint ripe strawberries
2 large navel oranges
1 medium-sized fresh pineapple, peeled, cored and cubed
4 regular bananas or 8 baby bananas
2 cups dried apricots
4 oz. dried papaya, optional
4 oz. dried mango, optional
3 cups cubed cake, either angel food or pound cake
1 lb. assorted finger cookies
1/2 cup heavy cream
1 lb. chocolate chips or chopped semi-sweet chocolate
2 Tbs. Grand Marnier or other fruit liqueur or orange juice

Directions:
1. Wash and hull strawberries, and let air dry. Peel oranges, using hands to keep skin on sections unbroken. Break apart sections and place on rack to dry for 1 hour. Cut regular bananas into 1-inch lengths.
2. Heat cream in saucepan over medium and bring to a boil. Remove from heat and add chocolate, softening for 3 minutes. If not totally melted, place pan over lowest heat and stir constantly until melted. Stir in Grand Marnier and remove from heat.
3. Transfer chocolate to fondue pot or ceramic pot and serve with accompaniments. Do not continue to heat at table.

PER serving: 220 CAL; 2 G PROT; 15 G TOTAL FAT (9 SAT. FAT); 24 G CARB.; 15 MG CHOL; 10 MG SOD.; 2 G FIBER

Answer 6

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Stem strawberries
Sectioned navel oranges
Ripe fresh diced pineapple


Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping
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Fondue:
1/3 cup sugar
1 tablespoon cornstarch
1 1/4 cups heavy cream
1 1/4 cups milk
2 tablespoons fresh-ground coffee
1/2 teaspoon ground Ceylon cinnamon or canela
1 vanilla bean, split
7 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter
Dippers:
Regular bananas
Small bananas, like Manzano or red
Strawberries, with stem
Marshmallows
Toasted cubes pound cake
Pineapple chunks
Anjou or Bartlett pear slices, unpeeled
Fried wonton wrappers
Bing cherries, with stem


Equipment: Fondue pot; fondue forks or wooden or metal skewers
In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.

Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.

Kids love it, and adults love it too. Just have fun and converse. Socialization is the best way to reconnect with ourselves as it is
to connect with others. Email me if you would like a few more recipes.

Answer 7

At most grocery stores in the baking aisle there's Bakers German Chocolate and it comes in bars. Melt that down in a fondue pot.

Make skewers of cut strawberries, banannas, pineapples, and of course marshmallows! Throw in some pretzels and peanuts for a salty-sweet combo!

Enjoy!

Answer 8

merely take your hershey bars and upload a million/2 cup of a million/2 and a million/2 cream for each 7 oz. of chocolate. Slowly soften it interior the fondue pot. that's totally perplexing to decrease to rubble so no concerns.

Answer 9

I use semi-sweet chocolate chips (like Nestle' Tollhouse) when I do it- they're in small pieces so they blend with the cream quickly. I've also purchased large pieces of dark chocolate from the bulk bin and chopped pieces from that. You could use your favorite chocolate candy bar, cut into pieces, too.

Answer 10

just use those big chocolate, milk chocolate, and melt it in a pot.
I put a bowl above the boiling water, then put the chocolate in the that bowl. and let it melt. make sure once the water is boiled turn the fire down. cuz the chocolate takes awhile for it to melt.