Fondue Fun: Ghirardelli Melting Wafers Recipes For Your Next Party

There are several recipes for fondue that use Ghirardelli melting wafers. One recipe calls for 6 ounces of milk chocolate and 6 ounces of bittersweet chocolate, 1 1/4 cups of milk or heavy cream, 1 teaspoon of vanilla extract, 2 tablespoons of unsalted butter, and chocolate liqueur to taste. Another recipe uses 6 ounces of bittersweet chocolate and 6 ounces of milk chocolate, 1 1/4 cups of heavy whipping cream, and 2 tablespoons of butter. Yet another recipe uses 10 ounces of bittersweet chocolate chips, 2/3 cups of heavy cream, 1 teaspoon of vanilla extract, 1/4 teaspoon of sea salt, and various dipping options such as strawberries, bananas, marshmallows, and pretzels. All of the recipes involve melting the ingredients in a saucepan over low to medium heat and then transferring the mixture to a fondue pot to keep it warm while serving.

Using milk chocolate or bittersweet chocolate

Ingredients:

• Milk chocolate or bittersweet chocolate: You can use chocolate chips or chop up a chocolate bar into small pieces. Ghirardelli or Guittard bittersweet or semisweet chips are a great choice, or you can opt for a baking bar if you prefer.
• Milk or heavy cream: You can use milk for a more intense chocolate flavour, or go for heavy cream or a combination of both for a softer, mellower chocolate flavour.
• Vanilla extract: This adds a subtle flavour enhancement to your fondue.
• Butter: Unsalted butter is best, and it will give your fondue a richer, creamier texture.
• Optional liqueurs: For a grown-up twist, you can add a chocolate liqueur like Godiva or Mozart to taste.

Method:

• Combine your milk or cream, vanilla extract, and butter in a medium saucepan. Heat this mixture on low to medium heat until it just starts to simmer.
• Remove the saucepan from the heat and stir in your chosen chocolate, continuing until it is completely melted and the mixture is smooth. If you're adding liqueur, stir this in now.
• Transfer your fondue to a heated fondue pot to keep it warm while serving. If you don't have a fondue pot, you can use a small slow cooker or simply keep the fondue in the saucepan, placed on a heating pad or over a bowl of very hot water.
• Prepare your chosen dippers. This could include strawberries, bananas, marshmallows, pretzels, cookies, or even small cubes of cake.
• If your fondue becomes too thick, simply whisk in a little extra cream or milk to adjust the consistency.

Tips:

• Always use good-quality chocolate for the best flavour and melting experience.
• Avoid overheating your fondue, as this can cause the chocolate to seize and become grainy. Keep the heat low and stir frequently.
• If you're not serving your fondue immediately, you can make it ahead of time and gently reheat it when needed.

Adding heavy cream or milk

When making a chocolate fondue with Ghirardelli melting wafers, it is recommended to use heavy cream for the best results. Heavy cream has a higher fat content than milk, which contributes to a richer and creamier fondue. It also helps to create a smooth and glossy finish. However, if you prefer a lighter option or are catering to lactose intolerant guests, you can substitute milk. Whole milk is a better option than skimmed milk as it has a higher fat content and will create a creamier fondue.

To make the fondue, combine the cream or milk with vanilla extract and butter in a medium saucepan. Heat the mixture over medium heat until it just starts to simmer. It is important not to let the mixture boil, as this can cause the fondue to become grainy. Once the mixture is simmering, remove it from the heat and stir in the chocolate wafers until they are completely melted and the fondue is smooth. If you want to add a little extra flavour, you can also stir in a chocolate liqueur.

If you find that your fondue is too thick or lumpy, you can add a few teaspoons of vegetable oil to salvage it. Additionally, if you want to adjust the consistency, you can simply whisk in some extra cream or milk until you reach your desired consistency.

Adding vanilla extract

For a dark chocolate fondue made with 10 oz of Ghirardelli's bittersweet chocolate chips, 2/3 cup of heavy cream, and 1/4 teaspoon of sea salt, you should add 1 teaspoon of vanilla extract. Combine the chocolate chips and heavy cream in a medium saucepan and heat on low, stirring constantly until the chocolate is melted and the mixture is smooth. Do not let the mixture come to a boil, as the chocolate might seize. Once the chocolate is melted, stir in the vanilla extract and sea salt. If the fondue is too thick, add 1 tablespoon of heavy cream at a time until it reaches your desired consistency.

For a fondue with a higher ratio of cream to chocolate, you may want to add a little more vanilla extract. For example, if you are using 6 oz of milk chocolate and 6 oz of bittersweet chocolate, 1 1/4 cups of milk or heavy cream, 2 tablespoons of unsalted butter, and chocolate liqueur to taste, you should add 1 teaspoon of vanilla extract. In this case, combine the milk or cream, vanilla, and butter in a medium saucepan and heat until the mixture just simmers. Then, remove from the heat and stir in the chocolate bars and liqueur until completely melted and smooth.

Vanilla extract is a great way to add a subtle sweetness and depth of flavour to your fondue. Experiment with different amounts to find the perfect balance for your taste preferences and the other ingredients in your fondue.

Adding butter

Type of Butter

Use unsalted butter for your fondue. The addition of salt can overpower the other flavours in the fondue, so it is best to use unsalted butter as a base and add salt separately if needed.

Amount of Butter

The amount of butter you add will depend on the desired consistency and taste. Start by adding a small amount, such as 2 tablespoons, and increase gradually until you reach the desired flavour and texture.

When to Add Butter

Butter should be added at the beginning of the cooking process. Combine it with milk or cream in a medium saucepan and heat until the mixture just simmers. This will help to incorporate the butter evenly into the fondue.

Combining with Other Ingredients

When the butter mixture is simmering, remove it from the heat and slowly stir in the chocolate bars and liqueur. Continue stirring until the chocolate is completely melted and the mixture is smooth. Adding the chocolate and liqueur at this stage prevents them from overheating and maintains a smooth consistency.

Serving

Transfer the fondue to a fondue pot to keep it warm. It is important not to let the fondue get too hot, as this can cause the chocolate to seize and become grainy. Keep the fondue at a warm temperature and serve with your choice of dippers, such as fruit, cake, cookies, or marshmallows.

Dipping options: fruit, cake, cookies, etc

When it comes to fondue, the dipping options are endless! Here are some ideas for fruits, cakes, cookies, and other treats to dip into your fondue:

Fruits

• Strawberries
• Bananas
• Cherries
• Apples (especially tart varieties like Granny Smith)
• Pears (Bosc pears have nutmeg and cinnamon undertones that pair well with fondue)
• Grapes (seedless)
• Pineapple
• Oranges (large, seedless)
• Kiwi
• Melon (honeydew or cantaloupe)
• Melon chunks
• Lemon juice (to brush on cut-up fresh fruit to prevent oxidizing)

Cakes

• Pound cake
• Cranberry walnut loaf

Cookies and Crackers

• Cookies
• Pretzels
• Wheat crackers
• Tortilla chips

Other Treats

• Marshmallows
• Shortbread
• Brownies
• Cake cubes
• Bread (French bread, sourdough, baguette, multigrain bread, rye, pumpernickel, bagels, etc.)
• Breadsticks
• Croutons
• Brownies
• Cake cubes
• Cookies
• Pretzels
• Crackers
• Potato chips
• Bacon
• Roasted baby potatoes
• Steamed broccoli
• Pickles (especially cornichons)

Frequently asked questions