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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

RECIPE: Chocolate Fondue

February is National Fondue Month, but chocolate fondue is a dessert that can be used to celebrate any occasion. It’s fun served to a group; it’s romantic enjoyed by two.

Chocolate fondue is easy prepare, so why don’t we have it more often? You don’t need a special fondue pot: You can use a standard sauce pot and a portable burner to keep the chocolate warm. However, long-handled fondue forks are needed.

A fondue sidebar: Back in the day, we were big fondue fans, hosting frequent fondue parties. We owned the specialty pots dictated by convention for each type of fondue:

  • Cheese fondue was served in a wide, short ceramic dish with a handle (i.e., a pot) that made dipping into the bubbly cheese easy
  •  

    We’re trading in our sterno-heated brazier
    for this electric fondue pot from Rival.

  • Beef fondue was served in a taller metal pot with a narrow mouth, so the cooking oil didn’t spatter and the fondue forks could rest against the mouth while the meat cooked
  • Chocolate fondue required a much smaller than either of the main course pots
  •  
    The cheese and chocolate, and the oil for the beef, were heated on the stove. They were brought to the table and placed atop a brazier, a portable metal frame with an underneath heating source: alcohol, Sterno or butane (or the original, less effective heating source, a tea candle).

    Today’s portable electric burners and electric fondue pots are a better solution, but for the electric cord and an extension cord trailing over the dining table.

    We’re actually moving our fondue party into the 20th century, donating our three fondue pots to a good cause and purchasing one electric pot.

    Back to the chocolate fondue:

    Chef Trey Foshee of George’s at the Cove in La Jolla, California, goes a step beyond the traditional chocolate fondue recipe and adds creamy mascarpone cheese (a key ingredient of tiramisu).

    Thanks to Chef Foshee and the Wisconsin Milk Marketing Board for the delicious recipe.

  • Chocolate Mascarpone Fondue
  • Classic Chocolate Fondue and Fondue History
  • White Chocolate Fondue
  • Easy Chocolate Fondue
  • Spicy Chocolate Fondue




  • Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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