Making Fondue - A Few Tips
Plunging exotic fruit into the depths of a warm lake of creamy chocolate is nothing less than heavenly. A rainbow of juicy, slightly tart tropical fruit skewered on a silver fork is just the thing to contrast with the rich cover of chocolate fondue. There are a few common pitfalls that can turn your satiny-sweet chocolate into a bitter, burnt and coagulated mess. However, it is easy to avoid them with a few simple steps.First, chocolate should not get hotter than 118-degrees or it will begin to curdle. You can test the temperature by tasting it; it ought to be just a little warmer than your lips.
For perfect results, start the fondue on the stove. Chop the chocolate into small pieces and combine it with the cream in a small saucepan. Stir it constantly over low heat, just until it melts completely.
Mix in any other flavorings and liqueurs you'd like to add. Now all that's left is to pour it into the fondue pot, light the burner and let your heart ignite.
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