A Decadent Chocolate Fondue With Hershey's Bars

Chocolate fondue is a fun and easy dessert to make at home. It can be made with Hershey bars, milk chocolate, or a combination of milk, dark, and white chocolate. The key to a smooth and creamy fondue is to use good-quality chocolate and heat it slowly over low heat. You can adjust the consistency of the fondue by adding more or less cream or milk. The fondue can be served in a fondue pot, slow cooker, or a regular saucepan to keep it warm while dipping. The possibilities for dippers are endless, including fruit, cake, marshmallows, and pretzels.

Melting the chocolate

First, break the Hershey chocolate bar into small chunks. The smaller the chunks, the smoother, faster, and easier the melting process will be. Place these chunks into a non-stick saucepan.

Next, add a liquid to the saucepan. You can use half-and-half, light cream, or evaporated milk. Heat the saucepan on low flame while constantly stirring the mixture. The amount of liquid added will determine the consistency of your fondue; use more liquid for a thinner fondue and less for a thicker one. Be careful not to overcook the chocolate, as it may form a bitter-tasting film.

If you prefer to use chocolate chips instead of a chocolate bar, choose a good quality brand that melts well, such as Ghirardelli or Guittard. Avoid using chocolate chips that have gone stale or ashy, as they may not melt properly and affect the taste of your fondue.

Additionally, you can add a pinch of salt to enhance the flavour of the chocolate. You can also experiment with different extracts, such as orange, peppermint, or vanilla extract, to add a unique twist to your fondue.

Once the chocolate has melted to your desired consistency, remove it from the heat. Your chocolate fondue is now ready to be served! You can use a fondue pot, a ceramic bowl, or a small slow cooker to keep the fondue warm while serving.

Remember, the key to melting chocolate for fondue is low heat and constant stirring. This will ensure a smooth and creamy texture without burning the chocolate.

Adding milk or cream

Type of Milk or Cream

You can use a variety of dairy products to make your chocolate fondue, including milk, cream, half-and-half, or light cream. If you prefer non-dairy options, light cream and soy milk are also suitable. Evaporated milk is another option that can add a rich and creamy texture to your fondue.

Amount of Milk or Cream

The amount of milk or cream you add will depend on your desired consistency. For a thinner fondue, use more milk or cream, and for a thicker fondue, use less. A good starting point is to use 1/3 to 1/2 cup of dairy for every 7 ounces of Hershey milk chocolate. You can always adjust by adding more chocolate or more dairy to get your preferred consistency.

Heating and Combining

When heating your milk or cream, do so over low heat in a non-stick saucepan. Gradually add your broken-up Hershey bars, stirring constantly to ensure the chocolate melts smoothly. The smaller the chunks of chocolate, the faster and easier it will be to melt them. Keep stirring until you reach your desired consistency.

Avoiding Overcooking

Be careful not to overcook your fondue, as this can cause the chocolate to form a film, which may taste bitter if reblended into the mixture. Keep the heat low and constant, and remove from heat once the desired consistency is reached. If your fondue becomes too thick, simply stir in a small amount of additional milk or cream to adjust the consistency.

Dipping and Serving

Your chocolate fondue is now ready to serve! Use a fondue pot or a ceramic bowl to keep it warm for longer. Dip your favourite fruits, marshmallows, pretzels, cake pieces, or any other treats you desire. Enjoy the delicious combination of creamy chocolate fondue with your chosen treats!

Stirring in vanilla or alcohol

If you're looking to add a little kick to your fondue, there are several alcoholic options you could try. A simple option is to add a tablespoon of your favourite liqueur, such as orange-flavoured liqueur, kirsch, or brandy. If you're making your fondue for a New Year's Eve party, you could even add some champagne to make it extra special. For a stronger flavour, you could try adding a spirit such as whiskey, or a liqueur such as Baileys, Amaretto, or Kahlua.

If alcohol isn't your thing, you could try adding a teaspoon of an extract such as orange, peppermint, almond, or mint. For a more subtle flavour, you could steep aromatics such as a bruised lemongrass stalk or a bag of Earl Grey tea in the cream for an hour before making your fondue.

Dipping fruit

When it comes to dipping fruit in chocolate fondue, there are a few things to keep in mind to ensure the best results. Firstly, it's important to choose the right type of fruit. Fruits that are firm and not too juicy work best, as they will hold up to the heat of the fondue and won't make the chocolate seize up. Good options include strawberries, bananas, apples, pineapple, and dried fruits such as apricots or mangoes.

Before dipping, prepare the fruit by washing and drying it thoroughly. Moisture can cause the chocolate to seize, so it's important to ensure the fruit is as dry as possible. If not serving immediately, you can also drizzle lemon juice over the fruit to prevent browning. For fruits with a hard skin, such as apples or pears, it's a good idea to cut them into slices or chunks to make them easier to dip and eat.

When dipping the fruit, use a fondue fork, bamboo skewer, or a similar utensil. Carefully dip the fruit into the warm fondue, ensuring that it is fully coated in chocolate. Allow any excess chocolate to drip off before removing the fruit from the pot. Place the dipped fruit on a platter or plate, and if desired, sprinkle with toppings such as nuts, coconut flakes, or sprinkles while the chocolate is still warm.

Chocolate-dipped fruit is best enjoyed immediately while the chocolate is still melted. However, if you have leftovers, you can store them in the refrigerator for a day or two. To reheat, place the chocolate-dipped fruit in the microwave for a few seconds to soften the chocolate, or enjoy it cold for a different texture experience.

Some creative variations to dipping fruit in chocolate fondue include:

• Dipping fruit in white chocolate fondue for a sweeter, creamier taste.
• Adding a twist of flavour to the fondue, such as orange extract or peppermint extract, to complement the fruit.
• Using different types of chocolate, such as dark chocolate or peanut butter cup fondue, for a richer flavour.

Keeping the fondue warm

Keeping your chocolate fondue warm is essential to maintaining its creamy, dippable consistency. Here are some tips to ensure your Hershey's chocolate fondue stays warm and delicious:

Use a Fondue Pot

The best way to keep your fondue warm is to use a fondue pot. Fondue pots are designed to keep foods warm for extended periods, making them ideal for chocolate fondue. There are three main types of fondue pots: metal, ceramic, and electric. Metal fondue pots, usually made from stainless steel or enameled cast iron, are sturdy and can go directly from the stovetop to your table. Ceramic fondue pots are excellent for retaining heat and are available in various sizes. Some ceramic pots, like the Emil Henry Flame ceramic, can be heated on stovetops. Electric fondue pots are the safest and fastest to heat up, as they don't require an open flame. However, they tend to be more expensive and need access to an electrical outlet.

Tea Lights or Sterno

If you don't have a fondue pot, you can use a tea candle to keep your chocolate fondue warm. Tea lights produce less heat than canned Sterno fuel, so they are a good option if you're concerned about overheating. If you use Sterno, remember that it burns very hot, so keep a close eye on it. When it gets too hot, turn it off or partially cover the can with the lid. If your fondue becomes too thick, add a little more cream to thin it out and warm it up again with the Sterno.

Slow Cooker or Candle Warmer

Another option for keeping your fondue warm is to use a small slow cooker or a clean candle warmer. These appliances provide a gentle and consistent heat source, preventing your fondue from overheating while keeping it in a dippable state.

Keep it on the Stovetop

If you don't have any of the above equipment, you can always keep your fondue warm on the stovetop. Use a heat source that provides low, consistent heat to prevent scorching. Place the fondue in a saucepan and stir frequently to prevent it from burning. You can also place the saucepan on a heating pad or over a bowl of very hot water to maintain warmth.

Add Dairy or Oil

To prevent your fondue from solidifying, you can add a neutral-tasting oil like canola or vegetable oil. Additionally, incorporating more dairy, such as milk or cream, will help keep your fondue in a liquid state. However, be cautious not to add too much extra liquid, as it can thin out your fondue too much.

Frequently asked questions