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Chocolate Fondue
Chocolate Fondue
​Believed to be the creation of a Swiss chef working in New York at the Chalet Suisse restaurant in the 1950s, chocolate fondue has since been a fixture at lavish parties and a favored dessert for special occasions. So what is required to concoct the perfect fondue?
There’s more to it than simply melting chunks of chocolate in a bowl. Choices must be made from the universes of chocolate, cream and flavorings. There’s also a galaxy of foods to dip besides fruit that pairs just as exquisitely with melted chocolate. “A chocolate fondue is what you make it to be. There are no rules,” says ROYCE’ assistant buyer Katty Yu.
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First, pick a chocolate, whatever you fancy: white, milk, semi-sweet or dark. “Milk chocolate results in a creamier fondue, but whichever chocolate you use, stick to it and avoid mixing them,” Yu says. To create a silky texture, add milk, light or heavy cream, whipping cream, cream cheese, condensed milk, or even marshmallow cream. To avoid unappetizing clumps, never add water.
Finally, give the fondue your own characteristic flourish with some extra flavoring – thyme, sea salt, mint, cinnamon, chili powder, lemon zest, or even raisins. “For a boozy kick, adding a splash of champagne or orange liqueur will work, too,” Yu adds.
Prevent scorching your chocolate by being careful with the heat – keep everything on low – and stirring the contents constantly.
As for the fruit for dipping, Yu suggests cooks should choose “juicier fruits with higher water content, like orange, pineapple, strawberry, watermelon, melon, pear, peach and exotic fruits such as mango and papaya,” she says. “When you bite into a juicy slice of fruit coated with a warm layer of chocolate, it has a most beautiful texture”.
Source of Images: Taste of Life, Dream 79/ Shutterstock.com