Chocolate fondue (fondues)

The word "fondue", which we also call "fondues", is derived from the French verb "fondre", which means to melt. In this dish, the food is dipped in a semi-liquid sauce obtained by melting it over a fire. The most common fondue is cheese fondue, but many people like to opt for chocolate fondue on festive occasions.

Chocolate fondue - over 50 years old

Around 1960, the first chocolate fondue recipes started to appear. The main "culprit" behind this was the chef Konrad Egli, who wanted to increase chocolate sales in this way. His idea was to melt chocolate, sweet cream and a little alcohol over a fire and then dip fruit and pastries into the mixture. Chocolate fans quickly embraced his idea and chocolate fondue became a hit in the 1960s and 1970s, and its preparation today borders on the ritualistic.

How to make chocolate fondue?

To make chocolate fondue, you need a container in which to melt the chocolate. Then add the sweet cream to the chocolate until it reaches the desired thickness. How do you know when the chocolate is the right consistency? A test that will only take you a few seconds: when the chocolate coats a wrong-turned spoon nicely, you can be sure that the consistency is just right. This way, the chocolate will also coat the fruit or pastry beautifully and the final taste will be divine.

The chocolate mixture can be prepared over a fire

The chocolate mixture can be prepared over a fire, or you can use a water bath. To do this, pour water into a larger bowl and then place a smaller bowl in the water, containing the ingredients for your mixture. While the water is boiling, the chocolate and cream in the smaller bowl slowly melt to form a delicious ''chocolate sauce'', which you can then dip various fruits and biscuits into. Once you have a liquid mixture, remove the smaller bowl from the water. Place it over a tea light, which will keep the chocolate mixture in liquid form. Otherwise, the mixture may solidify and your fondue will have to be reheated over the stove. This is not something that sweet-toothed diners will like in the middle of a chocolate feast.

Chocolate for fondue

It is logical that you need chocolate for chocolate fondue. But beginners often wonder which chocolate is best for this dish. There is no easy answer to this question. Some people recommend edible chocolate, others recommend chocolate from a well-known manufacturer. The decision is yours and it is right to decide according to your taste. Remember, however, that you can always add various additives to the chocolate mixture as you wish. You can add cinnamon, mint, sugar, vanilla, lemon, cloves and even chilli, or you can add something completely new. Play around and experiment. You''ll find out for yourself which blend is best for you and which ingredients are right for you and your friends.

Fruit or pastry

When the chocolate mixture is ready, dip fruit or cakes into it. Again, let your imagination run wild and use the fruit you like. In addition to fruit, you can also dip sponge cake, buttered croissants or biscuits, waffles and other pastries in chocolate. And for even more flavour, sprinkle your food with crushed cornflakes, coconut flour, crushed hazelnuts or almonds once it''s covered in chocolate.

All that''s left is to enjoy the divine taste of chocolate and fruit or pastry. Some say that eating chocolate in this way is healthier, as we eat much less chocolate in liquid form than solid chocolate. In addition, we also eat fruit, which is healthy because of the vitamins and minerals it contains.

Either way, chocolate fondue is a great way to treat yourself and warm up on cold winter evenings. And fondue can also be a great treat for a child''s birthday party, as children especially love it. Try it, you won''t regret it.