A popular treat in combination with exciting entertainment is becoming more and more popular both at banquets and gala dinners, and at simple parties - chocolate fondue at home. Initially, fondue (from the French “molten”) came from Switzerland. Its history began in particularly cold winters, when only dried cheese, crackers and wine remained in the meager reserves of the Swiss. They were the first to come up with a prototype of the current fondue - they melted cheese and wine, dipped crackers in the mixture and thereby not only saved themselves from hunger and cold, but also unwittingly presented the world with a recipe for an amazing dessert.
Currently, this dish is prepared according to a traditional recipe, with various varieties, but chocolate fondue still gained the most popularity. At home, preparing this treat is very simple, besides, no special skills are required, the only condition is the presence of the necessary cooking utensils - ceramic fondue dishes and special long forks with heat-insulating handles. However, with family you can get by with ordinary forks, saucepans - this is for the case when you want to try chocolate fondue at home, and the corresponding dishes have not yet been purchased. In no way will the dish become less tasty and enjoyable, except that the aesthetic side of the action will suffer.
During the preparation of this gourmet dessert, it is necessary to adhere to several subtleties to obtain a truly delicious and properly cooked dish.
How to make chocolate fondue?
- The very first and most important condition is that the chocolate is broken into slices, always filled with cold cream and brought to a boil in a water bath. In no case should you pour chocolate with hot cream, as the cream can curl up, and the mixture will become lumpy and excessively thick.
- The difference between classic cheese fondue and chocolate fondue is that the first of them is cooked and served in the same dish, while chocolate fondue is melted in an enamel dish at home in a water bath, and usually served in ceramic. This is due to the fact that too hot fondue does not spread the magical aroma that is characteristic of chocolate. That is why the cooked delicacy is poured into a ceramic fondue bowl, which has a special candle burner below, thus achieving a constant temperature, which prevents chocolate from freezing and exuding a magical smell.
- The third rule is the timely addition (for an amateur) of a few spoons of brandy or liquor to get an even more intense chocolate fragrance. In order not to spoil the delicious aroma with the smell of alcohol - it is poured at the moment when the mixture begins to boil. In this case, alcoholic vapor disappears immediately, leaving only a delicate smell of liquor.
How to make chocolate fondue?
The classic chocolate fondue recipe includes the following ingredients:
- bitter chocolate - 150 g;
- cream (33%) - 150 g;
- cognac - 20 g;
- sponge cake and fruits.
When everything is ready, it remains only to serve the forks, prepared fruits, nuts and biscuit on a plate. It depends on personal preference which fruit to serve. Especially tasty fondue is obtained in a combination of dark chocolate with soft marshmallows, prunes with walnuts, pears, oranges, biscuit. Pineapple is good in white chocolate.
If treats are prepared for a children's holiday, you should replace, for example, orange liquor with orange syrup - a unique combination of chocolate and citrus flavors will make the atmosphere even more festive.
Such an entertainment-treat will give a good mood to any adult party, making the evening unforgettable from all joyful minutes brought together during the preparation of this unusually tasty and healthy dessert.