Chocolate Fondue: Making Dove's Decadent Delight

Chocolate fondue is a fun and easy dessert that can be made with just three ingredients: chocolate, cream, and a pinch of salt. It was invented in the 1960s by a restaurant owner named Konrad Egli, who wanted to add a dessert fondue to his menu. While there are many types of chocolate that can be used, most recipes call for a combination of semi-sweet or bittersweet chocolate, milk chocolate, and white chocolate.

To make chocolate fondue, simply heat up the cream and then add in the chocolate, stirring until it has melted and the mixture is smooth. A generous pinch of salt can be added for flavour, and the fondue can be kept warm in a fondue pot or a small slow cooker.

Chocolate fondue can be served with a variety of dippers, such as fruit, cookies, brownies, marshmallows, or even savoury options like pretzels or potato chips. It's a great interactive dessert that can be enjoyed by people of all ages and is perfect for any occasion.

Choosing your chocolate

When making chocolate fondue, you can use chocolate chips or chop up chocolate bars into small pieces. If you opt for chocolate chips, look for good-quality ones, preferably semisweet or bittersweet chocolate chips. These varieties have a higher cacao percentage and will give your fondue a more intense chocolate flavour. However, milk chocolate or a combination of milk, dark, and white chocolate can also be used if you prefer a sweeter taste. Dove chocolates are a popular choice for chocolate fondue and are highly regarded for their smooth and creamy texture.

The ratio of dairy to chocolate is also important to ensure your fondue has the right consistency. A good rule of thumb is to use one cup of dairy for every 10 ounces of chocolate. This ratio will prevent the chocolate from becoming too grainy or separating. You can use a combination of heavy cream and milk, or even add a splash of liqueur to enhance the flavour.

If you want to get creative, you can experiment with different types of chocolate and add-ins. For example, you could use candy bars or a combination of different chocolates to create a unique flavour profile. Just keep in mind that if you change the type of chocolate, you may need to adjust the amount of liquid in the recipe slightly. Additionally, if you're making a large batch or using a chocolate fountain, you may need to thin the fondue with a bit of vegetable oil to achieve the desired consistency.

Lastly, don't be afraid to add some extra ingredients to elevate your fondue. A pinch of salt or a teaspoon of espresso powder can enhance the flavour of the chocolate. You can also add extracts like peppermint or orange zest for a fun twist. If you're feeling adventurous, try steeping aromatics like a bruised lemongrass stalk or a bag of Earl Grey tea in the cream before adding the chocolate for a subtle and sophisticated flavour.

Selecting dippers

When it comes to selecting dippers for your Dove chocolate fondue, the possibilities are endless! Here are some ideas to get you started:

Fruits:

Fruits are a classic choice for chocolate fondue. Go for fresh, dried, or a combination of both. Strawberries, bananas, pineapple chunks, dried apricots, pears, orange or tangerine wedges, and slices of stone fruits like peaches, plums, or apricots are all excellent options. Make sure to cut the fruit into bite-sized pieces for easier dipping.

Cookies and Sweets:

For a more indulgent treat, offer an assortment of cookies and other sweets. Nilla wafers, Oreos, animal crackers, pound cake, brownies, marshmallows, Rice Krispies treats, and ladyfingers will all pair beautifully with the creamy Dove chocolate.

Savoury Options:

For a contrast of flavours, consider providing some savoury dippers. Pretzels, crispy bacon, and thick-cut salted potato chips can add a satisfying salty twist to the sweet chocolate fondue.

Garnishes:

Don't forget the garnishes! A sprinkle of flaky salt, shredded coconut, chopped toasted nuts, or even Pop Rocks can take your fondue experience to the next level.

Personalisation:

Encourage your guests to get creative and think outside the box. Provide a variety of dippers and let everyone experiment with different combinations. After all, part of the fun of chocolate fondue is the interactive and customizable nature of the dessert.

Remember, the key to a successful chocolate fondue spread is variety. Offer a mix of textures and flavours to keep things interesting. And don't be afraid to get creative – with so many possible dippers, the possibilities are endless!

Heating the dairy

Start by heating your chosen dairy (heavy cream, whole milk, or a combination of the two) in a medium-sized pot or large saucepan over medium-low heat. You want to get the dairy steaming, but be careful not to let it boil. This is important because boiling may cause the dairy to curdle or separate, which will affect the texture and appearance of your fondue.

Once your dairy is steaming, you can add in your chocolate. If you are using chocolate chips, simply add them to the hot dairy and stir until they are completely melted and combined. If you are using chocolate bars, it is best to chop them into small pieces first, to help them melt more easily and evenly. Add the chocolate to the hot dairy and stir constantly to prevent the chocolate from scorching or burning.

At this point, you can also add a pinch of salt to enhance the flavor of the fondue. Keep stirring until the mixture is completely smooth and all the ingredients are well combined.

Once your chocolate fondue is ready, you can transfer it to a fondue pot to keep it warm and melted, or serve it directly from the pot. If your fondue starts to stiffen or thicken, simply add a little more hot dairy and stir to get it back to the desired consistency.

Adding chocolate

Chocolate is the star of the show in a fondue, so it's important to get it right. You can use bars of chocolate, or for convenience, chocolate chips. If you're using bars, chop them up first. You can use any type of chocolate you like, but most recipes opt for semi-sweet or bittersweet chocolate. However, milk chocolate, dark chocolate, and white chocolate also work well. If you want to be indulgent, you can use chocolate candy bars. Dove, Godiva, Ghirardelli, Hershey, and Guittard are all good choices.

The amount of chocolate you use will depend on how much fondue you want to make. A typical ratio is 1 cup of dairy to 10 ounces of chocolate. This ratio ensures the chocolate doesn't get grainy or separate. If you're making a large batch or filling a chocolate fountain, you may need to adjust the amount of liquid in your recipe.

To melt the chocolate, first heat up your dairy—this could be heavy cream, milk, or a combination of the two—over medium-low heat until it's gently simmering. Then, add your chocolate and remove from the heat. Don't stir yet; just let it sit for a few minutes to start melting the chocolate. This technique is borrowed from making chocolate ganache, where you add finely chopped chocolate to warm cream and let it sit before stirring.

Once the chocolate has started to melt, give everything a good stir until it's smooth and fully incorporated. You can add a pinch of salt at this stage, and some recipes also add a small amount of butter. If you want to add extra flavor to your fondue, now is the time to add your chosen liqueur, extract, or spice.

If your chocolate starts to get grainy, just stir in more milk a teaspoon at a time until it smooths out again.

Stirring and serving

Once you've prepared your chocolate fondue, it's time to start stirring and serving! Here are some detailed tips and instructions to help you with this process:

Stirring:

It's important to keep stirring your chocolate fondue to maintain a smooth and creamy texture. If you're using a fondue pot, keep it on a low/warm setting and stir occasionally to prevent the chocolate from stiffening or burning. If you're serving directly from a pot, use a whisk or a wooden spoon to stir the chocolate fondue gently but constantly. If the fondue starts to stiffen, you can add a small amount of heavy cream and stir to help loosen it.

Serving:

Chocolate fondue is best served warm. If you're using a fondue pot, follow the manufacturer's instructions to keep the chocolate at the desired temperature. If you don't have a fondue pot, you can use a regular pot placed on a trivet or an oven mitt on the table. Keep the pot on a warm setting on the stove and bring it to the table when ready to serve. You can also transfer the fondue to a small slow cooker and keep it on the "warm" setting.

If your fondue starts to cool, simply place it back on the stove over low heat for a few minutes to warm it up. Alternatively, you can use a small portable burner or a food-warming candle to keep it warm. If you're serving a large group, you may need to prepare a new pot of fondue halfway through, as it will eventually cook down.

Presentation:

Arrange your chosen dippers on a platter or plates around the chocolate pot. Provide each guest with a fondue fork, bamboo skewer, or a small utensil for dipping. For a more interactive experience, you can ask guests to bring their own unique dippers, creating a fun and varied buffet.

Some popular dippers include:

• Fruits: Strawberries, bananas, pineapple chunks, dried apricots, pears, orange wedges, peaches, plums, dried figs, mangoes
• Sweet treats: Brownies, pound cake, marshmallows, ladyfingers, wafers, Oreos, Rice Krispies treats, cookies
• Savoury options: Pretzels, bacon, potato chips, crackers
• Garnishes: Flaky salt, shredded coconut, chopped nuts, Pop Rocks, crushed freeze-dried fruit

Remember, the sky's the limit when it comes to dippers, so feel free to get creative and experiment with different combinations!

Frequently asked questions