Fondue is called a classic cheese dish, born of luck in the Swiss Alps. The shepherds, who were left without food supplies in the mountains, poured out the exhausted wine into the pot and melted the drying cheese in it. The result obtained struck them, because the dish was distinguished by the most delicate taste.
Today, fondue is the main, and we can say the only, national dish in Switzerland, as well as one of the most popular dishes in many countries of the world. Previously, it was possible to try it exclusively in restaurants, but today, thanks to special fondue dishes, dessert is easy to prepare at home.
Fondue ovens are called special heat-resistant pots, which differ in volume, shape, color, configuration and even the way of heating - from electricity, a burner or a candle. The type of pot should be chosen depending on which fondue will be prepared in it. Cheese and chocolate fondue are prepared in a ceramic pot, as weak heating does not allow cheese and chocolate to burn. And vegetable, fish and meat - in metal pots, because for their preparation high temperatures are required.
Sales consultants can tell you how to use the stock exchange, or you can read the instructions yourself. In general, there is nothing complicated in its mechanism, especially for modern electric boilers. They are considered the safest, and also know how to maintain a constant temperature.
Today, fondue is considered one of the most fashionable desserts. It is hard to call it a dish, rather a ritual that promotes unhurried communication and a pleasant pastime. Undoubtedly, the most delicious and attractive is the chocolate fondue. It is this dessert that is used most often at various events, and especially romantic dinners. It can be served with both white wine and red. They will be an equally appropriate complement to the exquisite taste.
The basis of chocolate fondue is a combination of chocolate with cream. Mostly bitter chocolate is used for its preparation , since it is more plastic when heated, but you can experiment with white and milk. It must be mixed with cream and heated until they are completely dissolved in a water bath. With the resulting base, you can experiment as much as you like.
Chocolate Fondue Recipe
To make a classic chocolate fondue, you need the following ingredients:
- Dark chocolate - 150 grams;
- Cream 33% - 150 grams;
- Fruits;
- Biscuit.
At first glance, everything seems very simple, but you need to consider some of the subtleties of the recipe.
The first subtlety - chocolate broken into slices must be poured with cold cream and brought to a boil together. This is a very important point, because if you mix chocolate with hot cream, you may get a lumpy mass.
The second subtlety - chocolate fondue, unlike cheese, is prepared and served in the same dish. It is better to cook it in enameled dishes in a water bath, and serve in a ceramic. Why? Yes, because hot chocolate exudes a magical aroma that needs to be maintained by heating a candle.
The third subtlety is that you can add alcohol to chocolate fondue if you want to make the aroma more saturated and slightly tint the taste of chocolate. But in order for cognac or liquor not to completely interrupt its smell, you need to pour them in at the moment of boiling the chocolate mass.
For the final completion of the image of chocolate fondue, you just need to supplement it with nuts, biscuit and fruits, standing next to each other on a separate plate. And also do not forget about special forks. What exactly should be served with fondue should be decided in accordance with one's own taste preferences. The most ideal combinations are obtained with pineapple, strawberries, pears, oranges, biscuit, marshmallows and prunes.