MELTING CHOCOLATE FONDUE RECIPES

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WHITE CHOCOLATE: 9 OF THE BEST WHITE CHOCOLATES FOR EVERY ...



White Chocolate: 9 Of The Best White Chocolates For Every ... image

The age-old question remains: which is best between milk, dark, and white chocolate? Whilst some may argue that white chocolate is too sweet and sickly, we respectfully disagree.Some white chocolate is only suitable for baking and others are designed specifically for melting. As there are so many white chocolate options available, it can be quite

Provided by Cassie Marshall

EASY CHOCOLATE SAUCE RECIPE - BBC FOOD



Easy chocolate sauce recipe - BBC Food image

Serve this warm chocolate sauce over vanilla ice cream, meringues or even as a chocolate fondue.

Provided by Michel Roux

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 5

200g/7oz good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped
175ml/6fl oz milk
2 tbsp double cream
30g/1¼oz caster sugar
30g/1¼oz chilled butter, cut into cubes

Steps:

  • Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
  • Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
  • Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
  • Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
  • Strain the chocolate sauce through a fine sieve, then serve immediately. (Serving suggestion: pour the chocolate sauce over ready-made meringues.)

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Got good cheese, shredded and added the flour to the shredded cheese. I simmered the wine right in the fondue pot and the added the cheese a little at a time. (no butter) The only real trouble I had was keeping the cheese melted right, but that's hardly the recipes fault, this is my first fondue …
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