Kunoichi's Chocolate Fondueby Caroline Seawright
March 4, 2001
I do have a weakness for chocolate. I admit it. Chocolate is wonderful stuff.
Columbus' greatest achievement, from where I'm sitting, was bringing the cocoa bean to King Ferdinand and Queen Isabella of Spain. He brought chocolate back to the 'old world' from the 'new world'!
It was in the old world that chocolate was sweetened (the Aztec's chocolate was, apparently, rather bitter), had spices added to it, had it heated ... and voila! Hot chocolate! The drink of the gods!
Solid, eating chocolate came later.
It's the solid stuff that I use in my own version of chocolate fondue.
As I don't have all of the proper ingredients for the chocolate fondue recipes I found in books and online, I had to make do with my own version:
Chocolate creme liquor
Fruits of your choice - bananas, apples, strawberries, etc!
(My chocolate and liquor of choice is Cadbury's.)
Take the block of chocolate, and break it into pieces (how much is up to you - if I make too much, I leave it in the fridge for the next day) and put them in a microwave-proof bowl.
Set the microwave on high for 10 seconds at a time, stirring the chocolate between sessions. Chocolate burns very easily, so be very careful! (Burned chocolate isn't all that great tasting!!)
When the chocolate has melted, put a generous splash of the other ingredients in the bowl (too much will make the fondue sloppy, while too little gives you a lumpy, stiff mixture) and put it back in the microwave for another 10 seconds.
Stir the now warm ingredients together, and check your mixture. If it's too stiff, add some more milk. If it's too runny, add some more chocolate to the mixture. (You want the fondue to stay on the fruit, but you also want to be able to dip the fruit into the fondue!)
The chocolate will go from a light, milky chocolate colour to a colour more in line with dark chocolate, but this seems to be normal.
Chop the fruit into small, bite sized pieces and arrange on a plate.
Once the fondue has been mixed to your satisfaction, put it back in the microwave for 10-20 seconds, or 10 second bursts until the fondue is nice and warm.
Now you can pour it into a fondue pot, or (as in my case) dip the fruit into the chocolate fondue straight from the bowl!
© Caroline 'Kunoichi' Seawright 2001 - present
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