Thick, Rich Fondue: Tips For Perfect Consistency

There are many ways to thicken fondue, depending on the type of fondue you are making. For cheese fondue, it is recommended to use a thickener such as flour or cornstarch, with a ratio of one tablespoon of thickener per pound of cheese. For chocolate fondue, you can use cornstarch and whipping cream, or simply add more chocolate to the mixture. Additionally, allowing fondue to cool will naturally thicken the mixture.

How to Thicken Fondue

Cornstarch and cream

To thicken fondue with cornstarch and cream, start by adding 1-2 tablespoons of cornstarch to a small bowl. Then, very slowly, add 2-4 ounces of very cold whipping cream, whisking continuously to avoid lumps. Keep stirring until the mixture is smooth and there are no lumps.

Next, pour the cornstarch-cream mixture into the fondue saucepan and whisk it in thoroughly until the fondue is an even colour. Place the saucepan back on the burner and heat it over a medium-low temperature. Keep whisking as the fondue heats up. Once the fondue has thickened to your desired consistency, slowly add the original fondue mixture to the thickened fondue until you achieve the perfect consistency.

If you have any leftover fondue, you can discard it or refrigerate it to reuse or thicken later. Fondue will also thicken as it cools, so keep that in mind when deciding if you need to add more thickening agents.

Powdered cocoa

If your chocolate fondue has turned out too thin, you can thicken it by adding powdered cocoa. This is a quick and easy way to adjust the consistency of your fondue without compromising on taste.

Start by adding a very small amount of cocoa powder to your fondue and mix it in well. You can continue adding small amounts of cocoa powder until you reach your desired consistency. Be careful not to add too much at once, as you may accidentally make your fondue too thick.

It's important to note that fondue will naturally thicken as it cools, so you may not need to add a thickening agent at all. If you do choose to add powdered cocoa, be sure to taste your fondue as you go to ensure it doesn't become too rich or bitter.

If you're looking for a more indulgent fondue, you can also add melted chocolate to thicken it. However, be sure to add the chocolate slowly and avoid adding any additional liquid, as this will thin out your fondue again.

Flour or cornstarch

Thickening Fondue with Flour or Cornstarch

When making fondue, it is recommended to always use a thickener. Cornstarch and flour are both effective thickening agents, with cornstarch being twice as potent as flour. For every tablespoon of cornstarch, you will need two tablespoons of flour to achieve the same thickening effect.

Using Cornstarch

Cornstarch is a popular choice for thickening fondue as it also acts as an emulsifier, helping to prevent the cheese from coagulating and breaking at high temperatures. It is important to note that cornstarch should be mixed with an equal amount of cold liquid (such as water or wine) to create a slurry before being added to the fondue. This mixture should then be cooked and stirred over medium heat until thickened and bubbly. The mixture should then be cooked for an additional two minutes to ensure the cornstarch is fully cooked.

Using Flour

If you are using flour as your thickening agent, it is recommended to use two tablespoons of flour mixed with ¼ cup of cold water for each cup of medium-thick sauce. The flour and water should be thoroughly combined to prevent lumps, and then added to the fondue. The mixture should be cooked and stirred over medium heat until thickened and bubbly, and then cooked for an additional minute to ensure the flour is fully cooked.

Tips for Using Flour or Cornstarch in Fondue

• When using cornstarch, be careful not to overcook the fondue as the starch will break down and lose its thickening properties.
• If you are using pre-shredded cheese, it is recommended to toss the cheese with flour or cornstarch before adding it to the fondue to aid in thickening and improve viscosity.
• If your fondue becomes too thick, you can add a little wine and stir vigorously to thin it out.
• If your fondue is too thin, you can combine equal parts flour or cornstarch and wine, and stir this mixture into the fondue until it thickens.
• A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

Increase heat and add wine

If your fondue is too thin, one of the quickest ways to thicken it is to increase the heat and add a little wine. Fondue is a mixture of cheese, wine, and seasonings, heated to a specific temperature to create a smooth, creamy consistency. The ideal fondue temperature ranges from 105°F to 115°F (40°C to 46°C). This temperature range is hot enough to melt the cheese without burning it.

When increasing the heat, it is important to monitor the temperature closely to avoid overheating the fondue. Overheating can cause the fondue to break and become grainy. A thermometer can be used to ensure the fondue is heated to the optimal temperature. Additionally, constant stirring is necessary to prevent the formation of lumps and to achieve a smooth, even consistency.

Adding a small amount of wine to the fondue can help to thin out the cheese mixture and restore its creamy texture. Wine serves two purposes in fondue: it adds flavor and helps to thin out the cheese. The acidity in the wine breaks down the casein proteins in the cheese, creating a smooth, creamy texture. However, if not cooked long enough, wine can also result in a too-thin fondue. Therefore, when increasing the heat and adding wine, it is crucial to monitor the consistency of the fondue closely.

To increase the heat and add wine to thicken fondue, start by slowly increasing the heat to a low or medium-low setting. Avoid high heat, as this can cause the fondue to burn. Once the fondue is heated, add a small amount of wine, such as a splash or a few tablespoons, and stir well. Continue to heat the fondue, stirring constantly, until the desired consistency is achieved. It is important to add the wine gradually and stir continuously to prevent lumps and ensure a smooth texture.

In summary, increasing the heat and adding a small amount of wine is an effective way to thicken fondue. By monitoring the temperature and constantly stirring, you can achieve the desired smooth, creamy consistency for your fondue.

Add more chocolate

If your chocolate fondue is too thin, simply add more chocolate! Adding more melted chocolate to the fondue without adding more liquid will thicken the fondue. You can melt the extra chocolate in a double boiler, but be careful not to let any water get into the chocolate, or it will seize and you'll have to start over.

Add the extra chocolate slowly to avoid making your fondue too thick. You can also add a small amount of cornstarch to the melted chocolate and whisk it together. Cornstarch will help thicken the chocolate. If you want to make it easier to incorporate the cornstarch into the chocolate, you can whisk it with a very small amount of whipping cream before adding it to the chocolate.

Once you've added the extra chocolate or cornstarch, mix the fondue well. You should notice that it has thickened. If it's still too thin, you can continue adding small amounts of chocolate or cornstarch until you achieve the desired consistency. Just remember to go slowly and mix thoroughly each time, so you don't accidentally over-thicken your fondue.

Additionally, keep in mind that fondue will naturally thicken as it cools, so you may find that letting it cool down a little is all that's needed to get it to the perfect consistency.

Frequently asked questions