Fondue holds a fond (no pun intended!) place in romantic lore. After all, who can resist the idea of warm, creamy cheese or chocolate waiting to envelop their favorite treats? There’s something sensual and romantic about sitting around a table and sharing a communal pot of sweet chocolate. Fondue pots are inexpensive, readily available, and come with a wide variety of pre-made sauces.


Porcelain Chocolate Fondue Set

14-ounce stoneware fondue bowl with a tea light4 stainless-steel fondue forks sport cool-touch, color-coded handles. Hand-wash for best results

Cilio Porcelain Chocolate Fondue Set, White

Does it sound like fondue could get boring, fast? So untrue! The first thing you can do to spice up your fondue pot fare is to vary what you are dip into your fondue. Fresh fruit is a consistently delectable option, so why not venture into more exotic treats than just strawberries and bananas?

Try cantaloupe, cranberries, honeydew, kiwi, mango, papaya, pears, pineapple, star fruit, and passion fruit. Dried fruits work, too: raisins, prunes, dates, apples, apricots, bananas, cranberries, figs, kiwi, mangoes, pawpaw, peaches, pears, persimmons, pineapples, and strawberries. Or, for non-fruit options, try mini marshmallows, nuts, or angel food cake.

Remember, whatever you’re dipping into chocolate, you are dipping into chocolate. It’s bound to taste sensational.

To be sure of that, make sure you use the highest quality chocolate in your fondue that you can afford. You can also infuse distinct flavors into the chocolate; do not underrate the impact of a little vanilla, almond, or mint flavoring. Mix mini marshmallows, dip graham crackers, and you will have an instant classical treat without building a bonfire in your living room.

Try one of these exotic flavors as an additive to the fondue pot: butterscotch, lemon, orange, strawberry, vanilla, green mint, red vanilla, dark green vanilla, or red mint. Infuse your fondue with liquor, such as Bailey’s Irish Cream, Grand Marnier, Amaretto, or Kirsch.

A dash of espresso powder can do wonders for your evening conversation. Orange zest or grapefruit zest will create a slightly fruity chocolate while Torani flavoring syrups (the kind used in coffee shops) can add a subtle essence. White chocolate spiked with a little liquor or citrus zest becomes even more heavenly than it naturally is.

Experiment blending your chocolate with peanut butter, butterscotch chips, toffee pieces, or anything else that strikes your fancy. Whatever you come up with is almost certainly brilliant.

Wine and Chocolate

When pairing wines with chocolate, always match light, elegantly flavored chocolates with light-bodied wines. Likewise, the stronger the chocolate is, the more full-bodied the wine should be. The perfect balance of wine and chocolate will allow you to craft a wonderful, gastronomic match made in heaven!

  1. Wines for Dark, Bittersweet, and Semi-Sweet Chocolates: Zinfandel, Tawny Port, Armagnac, Cognac, Beaujolais, Bordeaux, Cabernet Sauvignon, Grenache, Malbec, Marsala, Mas Amiel Classic, Orange Muscat, and Ruby Port.
  2. Wines for Milk Chocolate: Merlot, Riesling, Sauvignon Blanc, Dessert Wines, Mas Amiel Rouge & Vintage Blanc, and Tawny Port.
  3. Wines for White Chocolate: Champagne, Mas Amiel Vintage Blanc, Muscat/Moscato, and Riesling.

Amaretto White Chocolate Fondue

FondueYields two servings.
Fondue is a great interactive activity for the table; even those who don’t cook can take pleasure in the simple play of dipping and eating, of making their own miniature culinary creations.

  • 9 ounces WHITE CHOCOLATE
  • ½ cup CREAM (light or heavy)
  • 1 tablespoon AMARETTO

Break the chocolate into small pieces. Combine it with the cream in a saucepan or double boiler, and then stir over low heat until the chocolate is melted and smooth. Serve in a fondue pot over low heat.

Orange-Grand Marnier Chocolate Fondue

Melted chocolate is the base for a never-ending variety of dippables. The chocolate can also be infused to perk the senses and create stunning flavor combinations like no other ingredient can accomplish.

  • 9 ounces DARK CHOCOLATE
  • ½ cup CREAM (light or heavy)
  • 1 tablespoon GRAND MARNIER
  • ⅛ medium ORANGE zested

Break the chocolate into small pieces. Combine it with the cream in a saucepan or double boiler. Stir over low heat until the chocolate is melted and smooth. Add Grand Marnier and orange zest. Serve in a fondue pot over low heat, with plenty of sliced fruits nearby for dipping purposes.

  • Use one or all of the following for dunking:
    Angel food cake

Gouda Cheese Fondue

Gouda is typically made from pasteurised cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Possible dippers – broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.

  • 1/2 pound Gouda cheese
  • 1-1/2 tablespoons flour
  • 1/2 garlic clove
  • 1 cups chicken broth
  • 1 teaspoon lemon juice
  • 1/8 teaspoon nutmeg
  • 1 loaf French bread

Grate cheese onto a plate. Sprinkle flour over cheese. Peel garlic clove and rub a  pot with it before turning on the heat. Pour in broth and turn heat to medium. When it begins to simmer, add lemon juice.

Lower heat and add cheese gradually, stirring constantly with a wooden spoon until cheese is melted. Add nutmeg and stir until blended. Keep heat on low and stir the fondue occasionally while cutting the bread into bite-size chunks. Light the Sterno burner and transfer fondue from the stove top.

With a fork, spear a bread cube and dip and swirl in the fondue until coated. Enjoy!

Luscious Skewer Vase

Load up luscious skewers of exotic fruits and marshmallows to dunk in your chocolate fondue! Slice up several firm but ripe fruits. Skewer one piece of each fruit onto the skewer sticks, finishing with marshmallows. Keep the skewers refrigerated until you are all set to serve them.

Take a piece of florist’s foam and position it in a medium-sized square vase (the vase should be shallower than the skewers). Cover the top of the foam with kitchen foil. Do not use a clear glass vase; choose something colored to disguise the foam and foil inside. To serve, display the skewers in the vase along with a floral arrangement, and serve with bowls of the chocolate fondue for dipping.

Stoneware Fondue Set

This eight piece set comes with a 14 oz stoneware bowl, sturdy wire stand, tealight, and four stainless steel chocolate forks. In addition, the set includes a serving platter base with four compartments to store your favorite chips, fruits, and vegetables. Gift box included.
Trudeau Zen 8-Piece Stoneware Chocolate-Fondue Set

Seducing with Chocolate

Aphrodisiac as a topic of conversation lets loose one’s evocative conceptions of seduction. Dip, chat, laugh, eat, and savor together as you visualize your experience and put it into words. Share luscious fresh fruit to indulge your fiery frenzy for dessert; enjoy a chocolate fondue celebration.

High-quality, delicious ingredients, like caffeine, are stimulants that arouse the heart and the nervous system. Your heart may flutter in the same way as when your lover leans in for a passionate kiss. Other essences found in chocolate can also be found in alcohol. They affect the production of endorphins, feel-good chemicals similar to morphine. These natural drugs are released when we laugh, hug, kiss and make love—and eat chocolate.

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Chocolate University Online!

At Chocolate University Online, they will personally teach you all about chocolate. This program will help you… Join Classes Now!

  • Discover the depths of milk and dark chocolate flavors
  • Learn what great chocolates to have on hand to share
  • Impress family and friends with your chocolate knowledge
  • Become the “chocolate snob” you’ve always wanted to be
  • Get that great chocolate feeling every day!
    1. How to taste and describe the flavors in chocolate
      (see lessons 1 to 12)
    2. 3 key elements you need to know about chocolate and your health
      (see lesson 25)
    3. Your favorite milk and dark chocolates
      (see lessons 8 and 9)
    4. The secret to pairing chocolate and wine for a great taste experience
      (see lessons 35 and 36)
    5. How to get real chocolate to harden properly without additives or refrigeration (no one does this simple trick, but it’s the secret to perfect chocolate-covered strawberries and other chocolate candies)
      (see lessons 16 and 17)
    6. What to do after you have made chocolate mistakes.  Can you recover?
      (see lesson 22)
    7. …and much, much more!
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