fondue Posts

27Jan
0

Things You Can Dunk In Chocolate

Recently I made a trip to Max Brenner’s in New York City. It’s a really crowded place right below Union Square that smells exactly like the chocolate river in Willy Wonka’s Chocolate Factory must have. You walk in and you are almost knocked off your feet by the smell of glorious, untouched, amazing chocolate.

If you’ve never been here, I ask, WHY NOT!? It’s an amazing centralized holy ground for chocoholics in the tri-state area. If you can dream it, the chocolate man can do it. Max Brenner is so proud of his chocolate he actually puts a drawing of himself on the napkins. You’d have to be really confident and really love your product to have it wiped on you from other people’s faces. But he is rightly proud. This is some of the best chocolate I’ve ever had.

Just typing this makes me want to go there and see the chocolate flowing through the pipes (yes, I said pipes) from one end of the store to the other and order the most amazing fondue.

They bring it to you in huge vats of either milk, white, or dark (or all three if you’re feeling up to it!) with a plethora of things to dunk in it, shove in your mouth, and wipe on those Max Brenner napkins.

Posted by kristing in chocolate and tagged with , , , ,
18Jan
0

Recipes: The Fondue How-To

It’s all well and good to serve yourself a slice of cake or plate of cookies, but sometimes dessert enthusiasts prefer a more interactive experience, which is when fondue comes in handy.

In this post, we’ll go over the basic recipe for chocolate fondue, then discuss a couple of simple ways to mix it up.

Ingredients

  • 12 oz. dark chocolate
  • 8 oz. cream (heavy)
  • Salt (a pinch)
  • Dipping items, like strawberries, cut up apples and bananas, pieces of cake or bread, and dried fruit.

Instructions

  • Cook cream with medium heat until it reaches a calm boil.
  • Add chocolate and whisk until uniform.
  • Pour into a fondue pot on low heat.
  • Dip food using small skewers, such as a fondue or seafood fork.

Ways to Mix it Up

  • One or two tablespoons of Bailey’s Irish Cream, Amaretto, Grand Marnier, or other liquors will make your fondue more fundue.
  • Get your fruit on with some orange or grapefruit zest.
  • 1/2 tablespoon over ancho chili pepper and cinnamon will give your chocolate some Mexican flair.
  • Those Torani flavor syrups they use in coffeehouses will do wonders. (One to three tablespoons.)
  • Afraid you’ll OD on chocolate? Pour in some vanilla extract as a preemptive strike.
  • Substitute white chocolate in for the regular stuff for a totally new experience.
  • Steep the cream before and during heating with a tea bag of your choice to give a subtle boost of flavor.
  • Perk up your meal with some espresso powder.
Posted by Sarah in Creative Ideas, Dessert Ideas, Recipes and tagged with , , ,