Chocolate Fondue (No Special Pot Required)

chocolate fondue

In the 1970s I lived in Westport, Connecticut and my best friend’s aunt owned a fondue restaurant. It was the hot spot in town for people to go on dates and it all seemed terribly sophisticated and romantic to my 13 year old self. I have to admit I’m a little disappointed to have missed the era when everyone got a fondue pot, or two, as a wedding gift. By the time I got married in the 90s, fondue seemed dated and reminded us too much of our parents. Luckily, most things that are worth while enjoy a comeback and I predict that fondue is on its way. Traditionally, fondue was nothing more than melted chocolate that was kept warm in a pot called a Caquelon, which was set over a sterno or other source of fire. My version is a ganache, which is thick enough to cling to the variety of treats dipped into it, but thin enough to stay liquid without the fire. I poured the ganache into individual ramekins so each person has their own “pot” of chocolate to dip into. You can set out an assortment of cakes, cookies, meringues, fresh and dried fruits for a larger party or a romantic Valentine’s Day with someone special. (more…)

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