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Chocolate fondue with fruits

Sylwester Desery 30 min Easy 9 wyświetleń ~52.86 PLN - (0)
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Description

Chocolate fondue is the essence of a social dessert, perfect for special occasions like New Year's Eve or Valentine's Day. Although this dish is associated with Switzerland, the chocolate version was born in New York and quickly won the hearts of food lovers around the world. It involves dipping pieces of fresh fruit, marshmallows, or cookies into velvety, liquid, warm chocolate. The combination of dark and milk chocolate creates a perfectly balanced, deep flavor that is neither too sweet nor too bitter. The shiny, smooth chocolate mass at the center of the table, surrounded by a feast of colorful fresh additions, is an incredibly appetizing and impressive element of any gathering. It is a dessert that brings people together, encouraging shared fun and savoring every moment.

Składniki (12)

Servings:
6
  • Bitter chocolate (min. 70% cocoa) 200 g
  • Milk chocolate 200 g
  • 30% heavy cream 200 ml
  • Butter 30 g
  • Vanilla extract 5 g
  • Fresh strawberries 300 g
  • Banana 2 szt.
  • Seedless grapes 250 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Marshmallow fluff 100 g
  • Crispy cookies or ladyfingers 150 g
  • Orange liqueur (e.g. Cointreau) 2 łyżki
💰 Szacowany koszt dania: ~52.86 PLN (8.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of toppings

1

Start by preparing all the dipping accompaniments. Wash the strawberries and grapes thoroughly under running water, then dry them very carefully with a paper towel. Peel the bananas and cut them into thick slices (about 2 cm). Arrange all the prepared fruits, marshmallows, and cookies aesthetically on a large board or platter, so that everyone has easy access to them.

Ingredients: Fresh strawberries, Banana, Seedless grapes, Marshmallow fluff, Crispy cookies or ladyfingers
It is crucial that the fruits are completely dry. Even a small drop of water can cause the chocolate mixture to thicken and become lumpy. If you cut the bananas beforehand, lightly drizzle them with lemon juice to prevent them from darkening.

Preparing the fondue

2

Break both chocolate bars – dark and milk – into smaller pieces, then chop them with a knife into small, evenly sized pieces. The finer you chop the chocolate, the faster and more evenly it will melt, which will prevent it from burning.

Ingredients: Bitter chocolate (min. 70% cocoa), Milk chocolate
Use a large, stable cutting board and a sharp chef's knife. Transfer the chopped chocolate to a medium-sized heatproof or metal bowl.
3

In a small saucepan with a thick bottom, heat the heavy cream over medium-low heat. Heat it for about 3-4 minutes until it becomes very hot and small bubbles start to form around the edges of the pan. Do not bring the cream to a boil.

Ingredients: 30% heavy cream
A saucepan with a thick bottom is important because it distributes heat evenly and protects the cream from burning. If the cream starts to boil, its structure will change, which can negatively affect the consistency of the fondue.
4

Remove the saucepan with hot cream from the heat. Add all the chopped chocolate and the butter to the cream. Do not stir. Leave everything for 5 minutes. The heat of the cream will gently melt the chocolate and butter during this time.

Ingredients: Bitter chocolate (min. 70% cocoa), Milk chocolate, 30% heavy cream, Butter
Patience in this step is key! Vigorous mixing of hot cream with cold chocolate can cause the mixture to 'curdle.' Allowing the ingredients to slowly combine under the influence of heat ensures a perfectly smooth consistency.
5

After 5 minutes, take a silicone spatula or whisk and start mixing the mixture very slowly. Begin from the center of the bowl, making small circular motions. Gradually expand the circles until the entire mixture combines into a silky, smooth, and shiny emulsion. This should take about 1-2 minutes.

Use a silicone spatula to scrape the chocolate thoroughly from the sides and bottom of the saucepan. Stir gently to avoid incorporating too much air into the mixture. The finished fondue should have the consistency of thick syrup and flow from the spatula in a thick, shiny ribbon.
6

When the chocolate mixture is perfectly smooth, add a pinch of salt and the vanilla extract. If you are making the adult version, this is the moment to pour in the orange liqueur. Gently mix everything one last time, just until the ingredients are combined.

Ingredients: Vanilla extract, Salt, Orange liqueur (e.g. Cointreau)
Always add flavorings at the end, to the finished emulsion. Salt will bring out the depth of the chocolate flavor, while vanilla will add a noble aroma. Do not mix for too long to avoid disturbing the perfect structure of the fondue.
7

Carefully pour the hot chocolate mixture into a special fondue pot (called a caquelon). Under the pot, light a small tealight candle or a special gel burner to keep the chocolate in a liquid state throughout the gathering.

If you don't have a fondue set, you can use a small pot or a ceramic bowl placed on a food warmer. Alternatively, you can heat the mixture in the microwave from time to time (in 20-second intervals, stirring each time).

Serving

8

Place the fondue pot in the center of the table, surrounded by a platter of prepared fruits and toppings. Distribute long fondue forks to the guests. Show them how to skewer pieces of fruit, dip them in the chocolate, and then gently twist the fork to let the excess chocolate drip back into the pot.

Encourage your guests to experiment with different combinations. Salty pretzel with chocolate? Sour strawberry? Sweet marshmallow? That's the whole fun of it! Remember to gently stir the chocolate in the bowl from time to time to prevent it from sticking to the bottom.

Fun Fact

💡

Chocolate fondue, unlike its cheesy cousin from Switzerland, was created in the 1960s in New York by Swiss pastry chef Konrad Egli as part of a promotion for Toblerone chocolate.

Best for

Sylwester Walentynki Romantyczna kolacja Przyjęcie ze znajomymi

Tips

🍽️ Serving

Serve the fondue immediately after preparation. Place the pot in the center of the table for easy access. In addition to fruits, salty pretzels, pieces of waffles, meringues, or crispy cookies work great. You can also prepare small bowls with toppings, such as coconut flakes, chopped nuts, or colorful sprinkles, in which you can additionally coat the chocolate-covered fruits.

🥡 Storage

Leftover fondue can be poured into an airtight container and stored in the refrigerator for up to 5 days. It will thicken to a ganache-like consistency. It can be used as a topping for cakes, filling for pralines, or simply eaten with a spoon. To serve it again as fondue, gently heat it in a water bath or in the microwave (in short intervals, stirring every 20-30 seconds), adding a little cream or milk if it becomes too thick.

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