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| Chocolate Fondue w. 3 options |
I prefer Bittersweet Chocolate over any other type of chocolate. The deep, rich
flavor is more complex and more satisfying to my tastes. Here I have elevated the
typical semisweet chocolate fondue to a status worthy of sophisticated flavor
additions like Cointreau, lemon peel, or Kahlua.
Fresh and dried fruit as well as your favorite pound cake [cinnamon, orange, lemon]
and gingerbread are great accompaniments to this sinfully good fondue. Be sure to
included fresh strawberries. Anything you want to dip should be around 1 1/2-inch.
Skewer onto 6-inch wooden skewers for safe and easy dipping.
Ingredients
1/2 cup heavy cream
1/4 cup filtered water
12 ounces best quality bittersweet [not unsweetened] chocolate, chopped
1/8 teaspoon coarse salt
Method
Combine the heavy cream and 2 tablespoons of the water in a heavy saucepan and
bring to a simmer over medium-high heat. Reduce the heat to low and add the
chocolate and the salt, stirring constantly until smooth.
To make a Chocolate-Cointreau fondue, add 3 tablespoons of Cointreau [or Grand
Marnier] and 2 teaspoons finely grated orange peel.
To make a Chocolate-Lemon Peel fondue, add 2 tablespoons Limencello and 2
teaspoons finely grated lemon peel.
To make a Chocolate-Espresso fondue, add 3 tablespoons of Khalua and 1
tablespoon best quality instant espresso powder, Medaglia D'Oro recommended.
If you'd rather skip the flavors, simply whisk in 3 tablespoons of water.
Transfer the chocolate mixture to a fondue pot and keep warm over a regulated
Sterno flame. If the fondue becomes too thick at any time, whisk in more water by
the tablespoonful as needed.
flavor is more complex and more satisfying to my tastes. Here I have elevated the
typical semisweet chocolate fondue to a status worthy of sophisticated flavor
additions like Cointreau, lemon peel, or Kahlua.
Fresh and dried fruit as well as your favorite pound cake [cinnamon, orange, lemon]
and gingerbread are great accompaniments to this sinfully good fondue. Be sure to
included fresh strawberries. Anything you want to dip should be around 1 1/2-inch.
Skewer onto 6-inch wooden skewers for safe and easy dipping.
Ingredients
1/2 cup heavy cream
1/4 cup filtered water
12 ounces best quality bittersweet [not unsweetened] chocolate, chopped
1/8 teaspoon coarse salt
Method
Combine the heavy cream and 2 tablespoons of the water in a heavy saucepan and
bring to a simmer over medium-high heat. Reduce the heat to low and add the
chocolate and the salt, stirring constantly until smooth.
To make a Chocolate-Cointreau fondue, add 3 tablespoons of Cointreau [or Grand
Marnier] and 2 teaspoons finely grated orange peel.
To make a Chocolate-Lemon Peel fondue, add 2 tablespoons Limencello and 2
teaspoons finely grated lemon peel.
To make a Chocolate-Espresso fondue, add 3 tablespoons of Khalua and 1
tablespoon best quality instant espresso powder, Medaglia D'Oro recommended.
If you'd rather skip the flavors, simply whisk in 3 tablespoons of water.
Transfer the chocolate mixture to a fondue pot and keep warm over a regulated
Sterno flame. If the fondue becomes too thick at any time, whisk in more water by
the tablespoonful as needed.
