Fondue Chocolat

For even greater intensity choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.

Fondue chocolat. For the most intense chocolate fondue use milk rather than half and half or cream and omit the butter. Dip into the fondue and eat straight away. Combine the chocolate cream and golden syrup in a heavy based saucepan and gently warm stirring frequently until the chocolate has melted.

You can add your own touch by stirring in your favorite flavored liqueur we recommend using homemade amaretto. Let it melt for 2 minutes. Step 4 arrange the dip ables on a platter or plates around the chocolate pot.

Remove the pan from the heat and add the chocolate. For the most basic version just melt chocolate and cream together and stir in a pat of butter for a smoother texture. Making chocolate fondue for dessert leaves lots of room for personalization.

Keep an eye on it it can easily overflow. Pour the mixture into a warm bowl and set in the centre of a large plate. Pour the chocolate fondue into the fondue pot and set it up over the heat.

Surround with fruit biscuits and marshmallows for dipping. In a large saucepan over medium low heat warm the cream until hot but not simmering. Recette fondue au chocolat.

Put the chocolate butter cream and milk into a saucepan then heat gently stirring occasionally until the chocolate is melted and the sauce is smooth. Use a fondue fork bamboo skewer seafood fork or salad fork to dip. Add the chocolate and stir just until melted and smooth.