Chocolate fondue is the most romantic dish you can think of. Such a treat can be prepared on Valentine's Day, March 8, or just arrange friendly gatherings, dipping sweets in melted chocolate. Fondue is translated and means "melted". The mass is semi-liquid, viscous, perfectly envelops pieces of fruit, cookies, marshmallows. But especially delicious are the strawberries. It's time to plunge into the world of chocolate delight!
Chocolate fondue - general principles of preparation
Traditional baked chocolate is prepared and served in a special fondue bowl. The fixture is a burner with a pot, sometimes a candle is placed for a small flame. But increasingly, chocolate is drowned on a stove in a saucepan, in a microwave, in a water bath, and only after that it is poured into a special pot. So it turns out much faster and better.
The main ingredient is chocolate, and in no case can you save money. Cheap tiles are not very tasty, do not give a good aroma, and when heated, they can curl. Also not suitable for melting porous chocolate type "Air". It is advisable to choose delicious and high-quality tiles, you can use white chocolate, but it is a bit moody, there is a recipe below with it.
What can be added to chocolate:
• butter;
• cream or milk;
• cognac, liquor, etc.
Some ingredients are laid for consistency and to improve melting. They do not allow the mass to harden quickly, make it more fluid. Something is added for taste and aroma.
In addition to fondue, special skewers are usually used. But you can use sticks or forks. Pieces of fruit, berries, marshmallows or marshmallows, cookies, dried biscuit cubes are put on them, then all this is dipped into a viscous mass and consumed. Chocolate does not need to be cooled, otherwise very thick layers will be obtained, but it should not burn lips.
A simple recipe for chocolate fondue on a plate
This is the easiest and most common version of chocolate fondue. It is cooked on ordinary cream. We use medium fat, 10% will be low, it is better to take a little more.
Ingredients
• 200 g of dark chocolate;
• 200 ml of cream 15 is better than 20%;
• 1 tbsp. l liquor.
Cooking
1. Wash and dry fruits and berries in advance, prepare cookies and other sweets, then there will be no time for this.
2. We use a pan whose milk does not stick to the walls. In such vessels porridge is usually boiled. You can take a small cauldron. Pour the cream, set to heat on the stove.
3. Open the chocolate. You will need two standard tiles. Break it into cubes. You can chop into smaller pieces with a large knife.
4. Pour chocolate into cream, begin to melt.
5. Since the fondue is cooked directly on the stove, we do not leave for a minute, constantly stir the mass. This will not allow it to burn and provide more uniform heating.
6. As soon as all the pieces of chocolate dissolve, the mass will become homogeneous and will resemble liquid glaze, turn off the stove, add liquor.
7. Pour liquid chocolate into a pot from a fondue bowl or into any other bowl under which you can build a heater.
8. Install on special stands. From below we turn on the burner or light a small candle.
9. We put the whole structure on the table, move the prepared sweets, stick on sticks and try!
Chocolate fondue in the microwave
One of the easiest chocolate fondue recipes. The treat will be cooked in the microwave. You also need to prepare sweets in advance so as not to be distracted later, decorate and serve the table, put sticks or skewers to string pieces.
Ingredients
• 150 g of chocolate;
• 100 ml cream;
• 1 tsp butter.
Cooking
1. Pour the cream into a microwave vessel, put in for a minute to heat.
2. Quickly crumble chocolate and butter.
3. Take out the cream, fill in the chocolate cubes and put the butter, stir, so that the pieces begin to melt slightly.
4. Put the chocolate in the microwave for 10 seconds.
5. Take out the bowl, stir.
6. Heat for another 10 seconds and stir again.
7. Repeat until all the pieces have melted.
8. After that, pour the liquid chocolate into the fondue bowl or simply into a bowl, serve to the already served table.
Chocolate fondue with milk
Cream is not always available; milk is more often in the refrigerator. You can also cook fondue with it, but only if you have good butter. Spreads and margarines will not work.
Ingredients
• 200 g of dark or good milk chocolate;
• 50 g butter;
• 150 ml of milk 3.2-4%.
Cooking
1. Pour milk into a saucepan, put on a stove.
2. Cut the butter into small pieces, add to milk, melt all this over low heat, but do not boil. Heat to a homogeneous liquid and remove the fire to the very minimum.
3. Now crumble the black or milk chocolate, add to the milk and stir.
4. We continue to warm up on the smallest fire, so that the mixture melts slowly, becomes smooth, shiny.
5. Once all the pieces have dissolved, you can add a little cognac, vanilla, cinnamon to your taste. Stir well.
6. Pour the chocolate mass into the fondue bowl, send it to the table.
White chocolate fondue in a water bath
White chocolate is one of the most capricious types and it is not always possible to melt it. It is very important for cooking to use good tiles, as well as absolutely dry dishes. If even a drop of water enters the icing, the mass may curl up in flakes.
Ingredients
• 150 g of white chocolate;
• 30 g of oil 72% fat;
• 100 ml cream of 25-30% fat.
Cooking
1. You need to make a water bath. To do this, we select two such pans so that one freely enters the second, but at the same time does not fail, but is held by handles.
2. Pour water into a large pot, put on the stove. It’s just that you can’t drown white chocolate on the stove.
3. Set a small saucepan on top and add cream to it, introduce a piece of butter. We start to heat.
4. We chop the chocolate, toss it into the saucepan. Gray on low heat. Neither this mass nor the liquid in the pan should boil.
5. Once all the pieces have separated, pour the white chocolate mass into the dishes for serving. We put on the table.
6. White chocolate is also served with strawberries, cookies, bananas are especially well combined with it, it tastes good with prunes.
Chocolate fondue with cream 30% in fondue bowl
This recipe also belongs to the simplest options, as it is prepared on the basis of fat cream and does not require transfusion, but the process will take longer. Chocolate will melt even in a fondue bowl with a small candle, if done according to all the rules.
Ingredients
• 1 chocolate bar with 70% cocoa;
• 50 ml of heavy cream.
Cooking
1. Cream needs to be warmed up. You can pour them into a saucepan and hold it a little on the stove or shove it in the microwave for half a minute. Since the product is used little, it will not take much time.
2. Pour the cream into a bowl of fondue, well, or into a pot, everyone calls this bowl differently.
3. Install on a special stand.
4. Below place a candle, set fire.
5. Break the chocolate into small cubes. The more cocoa it contains, the better it will melt. That is why it is not recommended for fondue to take cheap tiles.
6. Pour chocolate to cream, start to melt.
7. Periodically stir the mass. To do this, it is best to use a wooden spatula. The mass must be lifted from the bottom. In general, the Swiss shepherds, who came up with the first to melt the products, made movements that describe the eight, that is, the sign of infinity.
8. Once all the pieces of chocolate are melted, combined with cream, you can start eating fondue.
Chocolate fondue with orange syrup
Similarly, you can use cherry syrup, it also goes well with chocolate. If the delicacy is prepared exclusively for adults, then boldly replace syrups with liquors.
Ingredients
• 180 g of chocolate;
• 80 g cream;
• 40 g of oil;
• 25 ml of syrup.
Cooking
1. Pour the cream into a saucepan or bowl, put in a water bath.
2. As soon as the mass is slightly warmed up, add softened or cut into pieces butter.
3. We chop the chocolate, send it to the cream. Stir.
4. Warm up the fondue until all the pieces are completely melted. Stir so that the heat is distributed evenly.
5. Pour in the syrup, quickly stir. Or use liqueur with orange or cherry flavor.
6. Warm up the chocolate with it for a minute to enhance the aroma.
7. Pour into serving dishes.
8. Put the fondue on the table, string the sweets and treat yourself!
Chocolate fondue - useful tips and tricks
• It is convenient to scrape the remains of chocolate glaze with a silicone spatula. She removes the entire layer clean, do not leave anything in the saucepan.
• If there is half-eaten chocolate left at the bottom of the pot, it can be reheated and used for different desserts. Or we heat it, add a little sugar, milk and we get a very tasty drink such as hot chocolate or cocoa. It can also be used to impregnate biscuits, but after cooling.
• If the chocolate is unsuccessful, curled in flakes or there are a lot of small grains in it, then it is not suitable for fondue. But it can be cooled, mixed with condensed milk and whipped butter. You get a great cream for homemade cakes and pastries.
• It is not always possible to find cream with high fat content in stores, but often there is sour cream 25-30%. It can also be used for melting, mixing in half with butter.
