Chocolate Fondue Recipe - try some swiss chocolate in a twist on the traditional cheese fondue
350 grams of milk or dark chocolate (chips or roughly chopped if from a block) - Lindt is a swiss chocolate company
1 cup cream
Pinch of salt
Dip-ables such as strawberries, banana pieces cut into 1-inch chunks, dried apricots, marshmallows, apple pieces
Fondue pot (if available)
Pot and whisk
Plates or serviettes
Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon or fondue pot) over a chafing stand (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.
1. Chop chocolate. Prepare fruit into bite sized pieces. Arrange the dip-ables on a platter or plates.
2. Heat the cream over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.
3. Remove from heat, add the chopped chocolate, and whisk until smooth and full incorporated.
4. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
5. Use the bamboo skewer to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Each morsel is to be put in the pot only once (no double-dipping) and the dipping fork is for transporting the food from the pot to the plate, not to eat off.
Note: If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.