Almost Anything Can Be Eaten with Chocolate Fondue
Fondue seems to be a food style that goes in popularity cycles. Fondue used to be a popular and common dish at dinner parties in the 1950s, 1960s and 1970s. Dessert fondues in particular were quite popular in the 1970s, and chocolate fondue was a favorite. It was used for dipping ripe fruits such as bananas, strawberries and tangerines, as well as cubes of angel food cake.
The word fondue comes from the French word fonder, which means melt. That said, the dish originated in Switzerland. Basically, a fondue is a cooking pot that is placed over a heat source and you put certain foods in it such as cheese, chocolate or meat. When the dish is ready, everybody at the table eats from it, usually by dipping in other food items to the hot melted cheese or chocolate.
A traditional fondue pot is called a caquelon or a câclon and is made of heavy earthenware. Other types of fondue pots include glazed ceramic or enameled iron. All fondue pots are heavy to the heat distribute evenly and to keep heat retention. The fondue is heated on your cook top over low to medium heat and is then transferred to the table and placed over an alcohol burner or a hot plate. You can use various types of chocolate for a chocolate fondue, including white chocolate.
- 1 cup of premium cocoa powder, sifted
- 1 1/4 cups of spring water
- 1 1/2 cups of granulated sugar
- 1/4 cup of corn syrup
- 1/2 cup plus five tablespoons of heavy cream
- 5 ounces of chopped, premium, semi-sweet chocolate
- Pound cake and fruit such as bananas, apples, strawberries, plums, oranges, etc. that are cut into bite sized pieces
- Sift the cocoa powder into a mixing bowl and set aside.
- Put the water, sugar and corn syrup into a pot and bring it to boil. Allow it to simmer for 10 to15 minutes until the sugar mixture has reduced by about 30 percent.
- Pour the cocoa powder into the mixture and blend it with a whisk until it's smooth. Return the chocolate mixture to the stove and keep cooking it over medium heat. Add the heavy cream, bring to boil and then let it simmer for five minutes.
- Remove from the heat and stir in the chopped chocolate. Pour it into the fondue pot and keep it warm.
- Your chocolate fondue is ready for dipping the cake and fruit in.