Fondue is a national Swiss dish that is also popular in France, Germany and other countries. The name of the dish is translated as “melted” and very accurately reflects the technology of its preparation. After all, the basis of the dish - melted foods, most often cheese or chocolate. Cheese fondue appeared earlier when shepherds guessed to melt dried cheese, mixing it with white wine. Chocolate is a younger one, it was first served in 1966 in New York after the end of one of the press conferences. It had to journalists to taste, and the glory of him quickly spread around the world. Soon, the Swiss restaurateurs began to include in the menu not only cheese, but also chocolate fondue, which at home is not difficult to do. You just need to know a few subtleties and have a fondue holder that does not allow the chocolate to quickly cool and harden. After all, according to tradition, it is necessary to dip berries and pieces of fruit in it.
Cooking Features
The secrets of making delicious chocolate fondue at home is not so much.
- The main secret is in the choice of ingredients. The basis is chocolate. In the original recipe, a Toblerone product is required, but in reality at home you can take a tile produced by any company. The main thing is that the chocolate should be of high quality, with a high content of cocoa beans, without filling.
- Fondue is most often prepared with cream or condensed milk. The higher the fat content of the cream, the more tender the dish will be. Condensed milk should be made from whole milk, without adding vegetable fat.
- Some recipes suggest using alcohol to make fondue. Their quality is also of great importance.
- In the case when coffee is indicated in the recipe, it means drink made from ground coffee beans, not soluble powder. If coffee is brewed in Turk, it must be drained before adding to chocolate.
- Dipping berries or fruits into chocolate fondue. They need to be washed, dried, cut into pieces. Harmonious taste is obtained if you let in the fondue dried fruit without stones. You can also use biscuit, marshmallow, cookies.
They eat fondue, gathering around fondue dishes at the table. It is better that the company was not too big, because reaching for chocolate across the table is not too convenient. It is also necessary to prepare more napkins.
Drink chocolate fondue with the best drinks that were used to make it. Suitable wine, brandy, milk or coffee cocktail.
A simple chocolate fondue recipe
Composition:
- bitter chocolate - 0, 32 kg;
- cream - 0, 2 l;
- salt - a pinch;
- fruit (assorted) - to taste.
Method of preparation:
- In a ceramic container, heat the cream over low heat until bubbles appear on their surface.
- Break the chocolate into small pieces and put it into cream.
- Add a pinch of salt.
- Whisk with a whisk, without removing from the heat, until the chocolate is completely melted.
- Place the container above the spirit lamp, light the fire.
In this form, chocolate fondue and served to the table. It is served with apples, bananas, pears pre-cut into small cubes. You can add other fruits, focusing on your taste.
Chocolate fondue with condensed milk
Composition:
- dark chocolate - 0, 24 kg;
- condensed milk - 80 ml;
- cream liqueur or cream - 40 ml;
- fruit - to taste.
Method of preparation:
- Crumble up chocolate, put it in a thick-bottomed saucepan of a small container.
- Pour cream liqueur or cream.
- Add condensed milk.
- Put on a slow fire and heat, stirring, until the contents of the pan turn into an absolutely homogeneous mass.
- Pour the contents of the pan into a fondue holder, put it on the fire and invite guests to the table.
Do not forget to cut the fruit in advance. It goes well with chocolate fondue cooked at home according to the above recipe, fruits with sourness, for example, apples, kiwi.
Chocolate fondue with brandy
Composition:
- bitter chocolate - 0, 3 kg;
- cream - 100 ml;
- cognac - 20 ml;
- dried fruit, biscuit - to taste.
Method of preparation:
- In a small saucepan, heat the cream.
- Smash chocolate bars into slices.
- As soon as the cream begins to boil, put the chocolate slices in them.
- Continue to warm the mixture over low heat, stirring constantly until the chocolate has melted, and the creamy-chocolate mass does not acquire a viscous consistency.
- Remove from the stove, pour into a fondup.
- Add brandy, stir.
- Place a fondue holder over a spirit lamp.
- Cut the biscuit into slices.
- Soak the dried fruits in water, squeeze and dry.
When serving dried fruit and biscuits should be put on different plates.
Chocolate fondue with pepper
Composition:
- bitter chocolate - 0.5 kg;
- cream - 0, 4 l;
- ground cinnamon - 5 g;
- cayenne pepper - 5 g;
- strawberries, crackers, marshmallows - to taste.
Method of preparation:
- Crumble up chocolate, put it in a small saucepan.
- Pour cream, put on low heat.
- While stirring constantly, let the time melt the chocolate and thicken the mixture.
- Add spices, stir and pour the chocolate fondue in a clay pot from a special set, set it over the fire.
The fondue prepared according to this recipe has a savory taste, and it is quite spicy. Spices help to emphasize the taste and aroma of chocolate, but with unaccustomed dish with them may not like it. Therefore, when cooking fondue with pepper at home for the first time, it makes sense to reduce the number of ingredients by half.
Chocolate fondue with coffee
Composition:
- dark chocolate - 0, 2 kg;
- ground coffee - 25 g;
- starch - 25 g;
- cream - 0, 3 l;
- milk - 0, 3 l;
- ground cinnamon - 5 g;
- vanilla - 1 pod;
- butter - 80 g;
- berries and fruits - to taste.
Method of preparation:
- In a small saucepan, pour the coffee, fill it with cool milk, put on a slow fire. Carefully follow the contents of the pan, as it quickly “runs away”. As soon as signs of boiling show up, remove the pan from the heat, not waiting for the coffee to start to rise on the milk with a cap. Strain the resulting drink.
- In a separate container, mix sugar, cream, butter, starch, and broken chocolate. Heat this mixture, stirring slowly, until it acquires a thick consistency.
- Add cinnamon, vanilla, pour in coffee, stir and heat the mixture for a few more minutes.
- Pour chocolate-coffee fondue into fondue.
This fondue is served with pieces of berries and fruits, goes well with bananas, strawberries, pears. You can serve him cookies.
Chocolate fondue with pears
Composition:
- bitter chocolate - 0, 2 kg;
- black coffee (espresso or in Turkish) - 75 ml;
- fatty cream - 120 ml;
- pears - 0, 8 kg;
- lemon - 0, 5 pcs .;
- water - 150 ml;
- sugar - 50 g;
- vanilla sugar - 10 g;
- ice cream - to taste.
Method of preparation:
- Wash the pears, cut the core. Cut the fruit into portions (about 1, 5 cm in size).
- Boil the water. Squeeze the juice of half a lemon into it, add plain and vanilla sugar. Heat by stirring until the sugar is completely dissolved.
- Put the pears in the syrup, leave them there for a couple of minutes, then take them out. And remove the syrup from the heat.
- In a separate saucepan, boil the cream by mixing it with black coffee. When the mixture begins to boil, add broken chocolate into pieces and keep it on fire until the chocolate is completely melted. All this time the mixture must be stirred.
- Pour the chocolate mass into a fonder.
Place the pears on a serving plates, pour them with syrup, put ice cream balls next to them. Serve homemade chocolate fondue with them. If desired, part of the coffee in it when cooking can be replaced with coffee liqueur.
Chocolate fondue is an original dessert that will appeal not only to children.
