Chocolate Fondue at home - not only an exquisite treat, but also a joy of communication

Popular food in combination with fascinating entertainment is becoming more and more popular both at banquets and gala dinners, and at simple parties - chocolate fondue at home. Initially fondue (from the French "melted") came from Switzerland. His story began in especially chilly winters, when in scanty Swiss stocks there was only dried cheese, biscuits and wine. They were the first to invent a prototype of the present fondue - they melted the cheese and wine, the dried bread was soaked in the mixture, and thus not only saved themselves from hunger and cold, but also unwittingly presented the world with a recipe for an amazing dessert.

Currently, this dish is prepared according to a traditional recipe, with different varieties, but the most popular still got a chocolate fondue. At home, it is very simple to cook this treat, besides, no special skills are required, the only condition is the availability of ceramic fondues and special long forks with heat-insulated handles. However, in the family circle, you can do with the usual forks, pots - this is in case when you want to try chocolate fondue at home, and the corresponding dishes have not been purchased yet. In no way a dish from this will not become less tasty and pleasant, only the aesthetic side of the action will suffer.

During the preparation of this delicious dessert, you must adhere to a few subtleties to get a really tasty and properly prepared dish.

How to make chocolate fondue?

1. The very first and important condition is that chocolate is broken into slices, poured in necessarily cold cream and brought to a boil in a water bath. In no case should not chocolate be poured with hot cream, as cream can curd up, and the mixture will become lumpy and excessively thick.
2. The difference between the classic cheese fondue and chocolate is that the first of them is cooked and served in the same dish, while the chocolate fondue is melted in enameled pots at home, and usually served in a ceramic dish. This is due to the fact that too hot fondue does not spread the magic flavor that is characteristic of chocolate. That is why the cooked delicacy is poured into a ceramic fondue that has a special candle burner from below, thus achieving a constant temperature, which does not allow the chocolate to freeze and exude a magical smell.
3. The third rule is the timely addition (for an amateur) of several spoons of cognac or liquor to obtain an even more saturated chocolate fragrance. In order not to spoil the delightful aroma with the smell of alcohol - it is poured in at the moment when the boiling of the mixture begins. In this case, immediately disappear alcoholic vapors, leaving only a delicate smell of liquor.

How to make chocolate fondue?

The classic recipe for chocolate fondue includes the following ingredients:

• Chocolate bitter - 150 g;
• Cream (33%) - 150 g;
• Cognac - 20 g;
• Biscuit and fruit.

When everything is ready, it remains only to give forks, prepared fruit, nuts and biscuit on a plate. From personal preferences it depends which fruits to serve. Especially delicious fondue is obtained in a combination of bitter chocolate with soft marshmallow, prunes with walnuts, pears, oranges, biscuit. Pineapple is good in white chocolate.

If the treat is prepared for a children's holiday, you should replace, for example, orange liqueur with orange syrup - a unique combination of chocolate and citrus aromas will make the atmosphere even more festive.

A fine mood will give such entertainment-entertainment and any adult party, making the evening unforgettable from the joyous minutes that have brought us together during the preparation of this unusually tasty and useful dessert.