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Chocolate fondue with fruits

Desserts Sylwester Dishes for Special Occasions 25 min Easy 11 wyświetleń ~40.67 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. It is a warm, velvety sauce made from melted, high-quality chocolate and cream, served in a special pot (caquelon) heated from below. Guests dip pieces of fresh fruit, marshmallows, or cookies into it using long forks. Although this dish is associated with Switzerland, the chocolate version was popularized in America. Its greatest advantage is interactivity – the shared experience of dipping treats into the liquid gold is great fun and a way to bond. The contrast of flavors – sweet, slightly bitter chocolate with the freshness and acidity of the fruit – creates unforgettable culinary experiences. Visually, it looks incredibly appetizing, with a shiny dark chocolate mass in the center and a colorful array of accompaniments around it.

Składniki (11)

Servings:
4
  • Bitter chocolate (min. 70% cocoa) 200 g
  • Milk chocolate 100 g
  • 30% heavy cream 150 ml
  • Strawberries 250 g
  • Bananas 240 g
  • Kiwi 2 szt.
  • Tangerines 240 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Marshmallow fluff 100 g
  • Shortbread cookies 100 g
💰 Szacowany koszt dania: ~40.67 PLN (10.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of toppings

1

Thoroughly wash all the fruits under running water. Gently wash the strawberries without removing the stems - they will serve as handles. Peel the bananas and kiwi. Cut the bananas into thick slices (about 2 cm) and the kiwi into eighths or thick half-slices. Peel the mandarins and separate them into individual segments, removing the white membranes. VERY THOROUGHLY dry all the fruits with a paper towel. Every drop of water can ruin the consistency of the chocolate.

Ingredients: Strawberries, Bananas, Kiwi, Tangerines
Water is the biggest enemy of melted chocolate! Even a small drop can cause the fondue to seize and become grainy. Use several layers of paper towels to ensure that the fruit is completely dry.
2

Prepare a large plate, platter, or wooden board. Arrange the prepared fruits on it, creating colorful, separate groups. If you are using optional toppings, pour the marshmallows into a small bowl, and place the cookies next to the fruits. Set everything in the spot where the fondue will be served, so that everything is ready when the chocolate melts.

Ingredients: Marshmallow fluff, Shortbread cookies
Create an appetizing composition by alternating fruits and other toppings by color. An aesthetic presentation is part of the charm of this dessert. Prepare long fondue forks or skewers for each guest in advance.

Preparing the fondue

3

Break the dark and milk chocolate bars into smaller pieces. Then, using a sharp knife, chop the chocolate into fine pieces. The smaller the pieces, the faster and more evenly the chocolate 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. When chopping, hold the tip of the knife with one hand and move the handle up and down with the other hand to make the task easier. Be careful with your fingers!
4

Pour the heavy cream into a small saucepan with a thick bottom. Heat over low or medium heat, stirring frequently, until the cream is hot. Pay attention to the edges of the pan – when small bubbles start to appear there and steam begins to rise from the surface, it’s a sign that it has reached the perfect temperature. Do not let it boil!

Ingredients: 30% heavy cream
A saucepan with a thick bottom is key because it distributes heat evenly and prevents the cream from burning. Too hot, boiling cream can cause the chocolate to separate.
5

Remove the saucepan with hot cream from the heat and place it on a stable surface. Add all the chopped chocolate (dark and milk) and a pinch of salt to the hot cream. Do not stir immediately! Leave the mixture undisturbed for 3-4 minutes. The heat of the cream will gently melt the chocolate from the bottom.

Ingredients: Bitter chocolate (min. 70% cocoa), Milk chocolate, Salt
Patience at this stage is key. Allowing the chocolate to melt in the hot cream without stirring prevents a rapid drop in temperature and ensures a smooth, uniform emulsion. This is the secret to velvety fondue.
6

After 3-4 minutes, take a silicone spatula or a small whisk and start mixing the mixture very slowly. Begin from the very center of the saucepan, making small circular motions. Gradually expand the circles until you cover the entire contents of the pot. Stir gently until all the chocolate is melted and a uniform, smooth, and glossy sauce is formed. Finally, if using, add the vanilla extract and mix one last time.

Ingredients: Vanilla extract
Use a silicone spatula to thoroughly scrape the mixture from the walls and bottom of the pot, ensuring that no undissolved lumps remain. Stir slowly and gently to avoid incorporating too much air, which could affect its consistency.
7

Carefully pour the hot chocolate mixture into the fondue pot. Light the heater (candle or burner) placed under the pot to maintain the right temperature and consistency of the fondue throughout the meal. Serve immediately with the prepared plate of fruits and toppings.

If you don't have a special fondue set, you can use a small ceramic or glass bowl placed on a food warmer or simply heated from below with a tealight candle. Remember to stir the fondue occasionally to prevent it from sticking to the bottom of the dish.

Fun Fact

💡

Although cheese fondue originates from Switzerland, chocolate fondue was 'invented' in the 1960s in New York by Swiss restaurateur Konrad Egli as part of a campaign promoting Toblerone chocolate.

Best for

Sylwester Walentynki Spotkanie z przyjaciółmi Wieczór filmowy

Tips

🍽️ Serving

Serve the fondue in the center of the table so that everyone has easy access to it. Provide each guest with a long fondue fork or a skewer. Next to the plate of fruit, place small dessert plates for guests so they can comfortably eat their chocolate treats without dripping on the table.

🥡 Storage

Leftover fondue can be poured into an airtight container and stored in the refrigerator for 3-4 days. To reheat, place the mixture in a bowl over a pot of hot water (in a water bath) and heat on low, stirring until it becomes liquid again. It can also be reheated in the microwave in short, 20-second intervals, stirring in between to prevent burning.

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