Fondue has made a welcome comeback in recent years, and is gaining renewed popularity after its heyday in the 1960s. A Swiss classic, fondue comes from the French verb “fondre” meaning “to melt”. Chocolate fondue was created by a Swiss chef, living in New York, in the 1960s and is the perfect way to stir up a dinner party. It is practically effortless to prepare and your guests can participate and enjoy a delicious chocolate dessert in a relaxed and fun way!
Swissmar 3-in-1 Arosa Fondue set
The Swissmar 3-in-1 Arosa 11 piece stainless steel fondue set is as beautiful as it is functional. The stainless steel multi-purpose fondue set has a ceramic insert that acts as a double boiler, so that you can use this one fondue set for 3 different types of fondue -- chocolate, meat and cheese. Each set includes a stainless steel pot, splatter guard and rechaud, white ceramic insert, six fondue forks and a dual function burner.
A perfect chocolate fondue!
Making chocolate fondue at home couldn’t be simpler, especially in the Swissmar fondue pot.
Melted chocolate makes the perfect base for a variety of sweet and delightful items, and the fondue heat will keep the chocolate warm and melted throughout your evening. To make your chocolate fondue the best it can be, use the very best chocolate you can find! The chocolate is the very essence of your fondue -- and poor quality chocolate will result in a poor tasting fondue!
Feel free to spice up your chocolate fondue with a variety of flavourings including coffee, vanilla, cinnamon or even a pinch of cayenne pepper.
For “dippers” consider a variety of fresh fruits including strawberries, orange sections, pears, bananas or dried fruits like apricots or figs.
Also delicious for dipping are pieces of pound cake, brownies, marshmallows, biscotti or ladyfinger cookies.
Chocolate or Cheese
Whether you are planning an intimate dinner for two or a large party, fondue is an excellent choice. This delicious and interesting dish naturally encourages meeting and mingling at any gathering.
Proper dipping technique:
Spear your “dipper” with your fondue fork and dip it into the fondue pot to coat. Remove the “dipper” from the fondue, but continue to hold over the pot for a few seconds in order to allow any drips to fall back into the pot. If you are worried about drips, use a serviette or small plate underneath your fork as you remove the “dipper” from the pot.
Take your turn:
Fondue etiquette recommends not dipping when someone else is. Everyone deserves their own time in the pot! Decide at the outset which way the dipping will go -- clockwise or counter-clockwise -- and stick with this system throughout the evening.
Don’t blow on your food to cool it:
It’s probably not a good idea to blow on your food to cool it down. Rather, wait a few seconds and allow it to cool naturally.
Don’t touch the fork with your mouth:
Because you will be using the fork again throughout the evening, be sure not to touch your fork to your lips or tongue. It’s often best to remove the food from your “dipping fork” to an “eating fork” to avoid issues.
No double dipping:
Okay everyone has seen the Seinfeld episode, so there’s probably no need to explain the issue of “double dipping”. But very simply, taking a bite and then dipping it back in the pot is as bad as touching the fork to your mouth!
No finger dipping, please:
Not only is this rude, you run the risk of burning your fingers. We have fondue forks to avoid this issue!
Don’t drop your food in the fondue:
Not a big deal, but if food gets dropped in the pot, it makes it messy and less appealing for others as they continue to dip. And there are a couple of traditions that follow from dropping food in the fondue pot. One tradition says that if you drop food in the pot, you have to buy the next round of drinks! Another says that a woman who drops food into the pot has to kiss the person sitting beside her!
Did you know?
- The top chocolate loving nations in the world are: Switzerland, Austria, Ireland, Germany and Norway.
- James Beard, the dean of American cookery, once said “a steaming cup of hot chocolate with buttered toast is surely one of the most heart warming, body-warming, and taste-satisfying combinations known to man.”
- An eight ounce cup of hot chocolate contains only 9 mg of caffeine, compared to an eight ounce cup of coffee which can contain up to 133 mg of caffeine.
- A study conducted by Cornell University showed that hot chocolate contains more antioxidants than wine and tea!
- In Belgium and some other areas in Europe, if you order a “warme chocolade” or “chocolat chaud” you will receive a cup of steamed milk and a small bowl of bittersweet chocolate chips to dissolve in the milk.
- The Aztec emperor, Montezuma, is said to have drank 50 goblets of chocolate per day!
- 71% of North American chocolate eaters prefer milk chocolate!
- Hot chocolate and churros is the traditional working man’s breakfast in Spain.
- More chocolate is consumed in the winter than any other season.
- 66% of chocolate is consumed between meals.