Chocolate Fondue

[julia]

I made a chocolate fondue that was a real hit at a get together a couple of weeks ago. My question is, could chocolate fondue be used for making choclate covered strawberries. The recipe I used contained chocolate (of course ), cream and rum. Does anyone think this combination would harden in the fridge?

[Gail]

My gut feeling is that fondue might thicken somewhat but I doubt it would ever harden. (Of course, I also don't understand how 747s fly, so I could be wrong.) Your fondue sounds delicious, but I'm inclined to think you'd probably have more luck with melted chocolate and a smidge of shortening added for manageability. By the way, if you've ever done chocolate-dipped strawberries, the coating will usually harden without benefit of refrigeration, usually in a matter of minutes.

[julia]

Thanks for the response Gail. What proportion of shortening would you use with how much chocolate. No, I've never done them before, but I'm dying to try it.

[Gail]

Whew. I'm terrible at stuff like this. The "recipe" I was given went something like this: melt some chocolate, like part of a hunk of one of those big bars from Trader Joe's and put a little shortening in it."

That's basically all I do. I'd suggest maybe starting with something roughly the size of a couple of squares of baking chocolate and melt it in the microwave if you have one. Once it's hot, stir in some shortening which should melt on the spot. Start with a smidge-- I dunno, quarter to half teaspoon. What you're trying to do is change the consistency from lumpy to something syrupy-- so add enough shortening till you get there. Generally, I just spread out waxed paper, grasp the berry by the leaves and dip it about two thirds of the way to the top. Then just plop it onto the waxed paper to harden. It'll do so in a few minutes. If you work too slowly, your chocolate starts to resolidify and you'll need to reheat and/or add a bit more shortening.

I'm sorry I can't give you any concrete measurements. I can tell you that it's a really easy thing once you play around with it-- and people are SO impressed...

[julia]

Thanks Gail, that's enough for me to start with. I know people are impressed with them. I usually buy them for special occasions. Last spring I ordered some from a local chocolate shop and they doubled-dipped them, in dark and white chocolate. They looked wonderful. They have to be much less expensive to make than they are to buy.

Thanks again!

[CrystalB]

Julia-
Would you mind posting your recipe for chocolate fondue?

Thanks.

[julia]

Sure, here goes ...

Bittersweet Fondue

6 ea Squares bittersweet chocolate chopped
1/3 c Cream or milk
3 tb Liquer, brandy or rum (I used rum)
Assorted fresh fruit

Melt chocolate with cream over hot water or heat in microwave on medium 2 to 3 minutes. Blend until smooth. Stir in liqueur. If liqueur is not desired subsitute with an additional 3 tb of cream. Transfer to fondue pot and serve with fresh fruit. Variation: Use 6 squares of white chocolate 3 tb whipping cream and 2 tb orange liqueur and proceed as above

[Carrie W]

Julia,

If you're looking to impress, it's really easy to also melt some white chocolate in another bowl and then drizzle it over the chocolate dipped berries while they are cooling on waxed paper. Dip a spoon or fork in the white chocolate and then have fun!

[julia]

That sounds like it would look smashing! I'll have to give it a try. Thanks.

[julia]

Gail, check around, I got a couple of chocolate fondue sets at this little shop near where I work. It was simply the dish, holder, candle and 4 forks and it cost me about $12 or $13 Canadian. I'm sure if you are in the States, you can find them for a lot less (everything is more expensive up here). I bought the two sets because I wanted the extra forks as we were having 6 people in total (we actually ended up with 8 when one couple's adult children dropped by). BTW, the neighbours' loved the fondue, said they hadn't seen it in years!

I thought it was quite interesting when I bought my copy of CL a week after buying the fondue sets that they had an article about fondue making a come back. Was it Tom Wolfe who said something about being 15 minutes ahead of your time? http://www.cookinglight.com/bbs/smile.gif

[Gail]

Julia, that sounds really good. Now all I need is a fondue set!

Carrie, what a lovely idea! I'll have to try that next time I make chocolate covered strawberries. http://www.cookinglight.com/bbs/biggrin.gif