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Chocolate fondue was created in the 1960’s by a Swiss chef living in New York. It is practically effortless to prepare and your guests can participate and enjoy a delicious chocolate dessert at a relaxed, leisurely pace.
In preparation, the chocolate should be melted in the top of a double boiler over gently simmering water (never over direct heat). Alternatively, use a microwave oven on the medium setting, while stirring frequently. If you are using cream, make sure that is warm before adding it to the chocolate.
Small amounts of brandy or liqueur may also be added to the melted chocolate.
If the chocolate clumps together, try stirring in unsalted butter or vegetable oil, one teaspoon at a time until the chocolate becomes smooth again. NB: adding butter or oil may slightly alter the taste of texture.
At the table, guests dip bite-sized fresh fruit, dried fruit, ladyfingers, cake cubes, and cookies for a deliciously sweet dessert experience.
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