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Chocolate fondue with fruits

Sylwester Desserts Dishes for Special Occasions 30 min Easy 10 wyświetleń ~35.81 PLN - (0)
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Description

Chocolate fondue is the essence of a dessert perfect for special occasions, especially New Year's Eve. It is an interactive dish that brings people together and creates an unforgettable atmosphere of shared celebration. It originates from Switzerland as a sweet variation of traditional cheese fondue. It involves dipping pieces of fresh fruit, marshmallows, or cookies into a velvety, hot chocolate mixture. The combination of the intense flavor of high-quality chocolate with the refreshing sweetness of fruit creates a harmonious flavor composition. Visually, the dish looks incredibly appetizing – shiny, dark chocolate in a special pot, surrounded by a colorful array of fruits, makes for an elegant and tempting table decoration. It is a dessert that engages all the senses and is simple to prepare, even for those without culinary experience.

Składniki (10)

Servings:
4
  • Bitter chocolate 70% 200 g
  • Milk chocolate 100 g
  • 30% heavy cream 200 ml
  • Butter 15 g
  • Strawberries 250 g
  • Banana 2 szt.
  • Seedless grapes 200 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Marshmallow fluff 100 g
  • Shortbread cookies 100 g
💰 Szacowany koszt dania: ~35.81 PLN (8.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of toppings

1

Start by preparing all the toppings. Rinse the strawberries and grapes thoroughly under cold running water, then gently dry them with a paper towel. Leaving water on the fruit may cause the chocolate to slide off. Leave the green stems on the strawberries - they will serve as natural handles. Separate the grapes from the stems. Peel the bananas and cut them into thick slices about 2 cm thick. Cutting them just before serving will prevent them from darkening.

Ingredients: Strawberries, Banana, Seedless grapes
Use a large cutting board and a sharp knife. Arrange the fruits on a large platter or board, creating a colorful composition. You can drizzle the bananas with a little lemon juice to slow down the oxidation process and keep their bright color.
2

If you are using optional toppings, prepare them now. Transfer the marshmallows to a small bowl. Arrange the cookies on a platter next to the fruit. Make sure you have long fondue forks or bamboo skewers ready for each guest.

Ingredients: Marshmallow fluff, Shortbread cookies
You can use any of your favorite toppings: pieces of pineapple, mandarins, pretzels, or even brownie cubes. The greater the variety, the more fun you'll have.

Preparation of chocolate fondue

3

Break both chocolate bars (dark and milk) into the smallest, even pieces possible. You can do this by hand or chop the chocolate on a board using a large, sharp knife. The smaller the pieces, the faster and more evenly they will melt. Place all the chopped chocolate in a medium-sized heatproof bowl (glass or metal).

Ingredients: Bitter chocolate 70%, Milk chocolate
It is crucial that the chocolate pieces are of similar size. This way, you will avoid a situation where some chocolate has already melted while other pieces are still hard, which could lead to burning.
4

In a small saucepan, heat the heavy cream over medium-low heat. Slowly heat it, stirring occasionally, until it is very hot and small bubbles begin to form at the edges (known as 'cooking at the edge of boiling'). Do not bring the cream to a full, vigorous boil, as it may curdle.

Ingredients: 30% heavy cream
Use a heavy-bottomed saucepan that evenly distributes heat and minimizes the risk of burning the cream. If you're unsure about the temperature, remove the saucepan from the heat as soon as you see steam rising from the cream.
5

Remove the saucepan with hot cream from the heat and immediately pour it over the chopped chocolate in the bowl. Make sure all the chocolate is covered with the hot liquid. Now the most important step: set the bowl aside for 5 minutes and DO NOT STIR. Allow the hot cream to melt the chocolate on its own. This is the secret to achieving a perfectly smooth, emulsified consistency without lumps.

Ingredients: Bitter chocolate 70%, Milk chocolate, 30% heavy cream
Resist the temptation to stir immediately! Stirring too early can cause the chocolate to 'seize' and become grainy. Patience in this step is key.
6

After 5 minutes, take a small whisk or silicone spatula and start gently mixing the mixture. Begin from the center of the bowl, making small circular motions. Gradually expand the circles until the entire mixture combines into a uniform, smooth, and shiny chocolate sauce known as ganache. Once the mixture is smooth, add the diced butter and a pinch of salt. Stir slowly until the butter completely melts and combines with the chocolate.

Ingredients: Butter, Salt
Mix slowly and gently to avoid incorporating too much air into the mixture. If the fondue seems too thick, you can add 1-2 additional tablespoons of hot cream. If it separates, try whisking it vigorously or blending it with an immersion blender for a few seconds.

Serving

7

Carefully pour the finished, hot chocolate mixture into a fondue pot (known as a caquelon). Underneath the pot, light a small burner (usually for paste or a tealight candle) that will maintain a constant temperature for the fondue throughout the duration of the gathering. If you don't have a fondue set, you can use a small ceramic bowl placed on a food warmer.

Make sure that the flame under the warmer is not too high to avoid burning the chocolate from the bottom. Occasionally, it's a good idea to stir the fondue in the pot to maintain its smooth consistency.
8

Place the fondue pot in the center of the table. Arrange a platter with prepared fruits and other toppings around it. Distribute fondue forks or skewers to the guests. Instruct them to skewer their chosen pieces with the forks and dip them into the warm chocolate, gently turning to coat them in the sauce. Enjoy!

Prepare small plates and napkins for the guests. Be careful not to touch the hot fondue pot. It's a great opportunity for conversation and fun together at the table.

Fun Fact

💡

Although fondue is mainly associated with Switzerland and cheese, the chocolate version was created in New York in the 1960s by Konrad Egli, the owner of the Chalet Swiss restaurant. He wanted to adapt the popularity of cheese fondue for dessert purposes, and thus this sweet dish, loved all over the world, was born.

Best for

Sylwester Romantyczna kolacja Spotkanie z przyjaciółmi Urodziny Walentynki

Tips

🍽️ Serving

Serve the fondue in the center of the table for easy access. Create a rich and colorful arrangement of dippers on a large board or several smaller platters. You can also add other dipping items, such as salty pretzels (for a contrast of flavors), pieces of waffles, meringues, or dried fruits. Provide each guest with a small plate so they can comfortably enjoy their treats.

🥡 Storage

If you have leftover chocolate sauce, transfer it to an airtight container and store it in the refrigerator for up to 5 days. It will harden into a thick ganache. To reuse it, gently heat it in a water bath (a bowl set over a pot of boiling water) or in the microwave, stirring every 20-30 seconds until it returns to a liquid consistency.

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