AmyR
- 95
Have you tried making chocolate fondue for a party before?
Click For Summary
Discussion Overview
The thread centers around experiences and tips related to making chocolate fondue for parties. Participants share their personal experiences with different fondue recipes and the accompanying dippers, as well as discuss cookware and demonstration techniques at shows.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, shares their experience making chocolate fondue for a party, highlighting the flexibility of the recipe and various dippers used.
- Another participant expresses interest in the "cool and creamy fondue" recipe and requests details about it.
- One participant mentions their intention to demonstrate fondue at a show, emphasizing the ease and appeal of the recipe.
- Another participant expresses concern about burning food in cookware during demonstrations, referencing potential warranty issues.
- One participant notes that they prefer warm chocolate fondue over the cool and creamy version, sharing their experience with different dippers.
Areas of Agreement / Disagreement
Views differ regarding the preference for cool versus warm chocolate fondue, with some participants favoring one over the other. There is no clear consensus on the best demonstration techniques for cookware.
Contextual Notes
Participants discuss their personal experiences and preferences related to fondue recipes and cookware, without implying any official guidance or safety claims.
Who May Find This Useful
Consultants interested in sharing fondue recipes and demonstration techniques may find the experiences shared in this thread relevant.
L
lyneya
AmyR said:
I made the cool & creamy fondue last night for a party! I don't have the micro-cooker, but it works great in batter-bowls. I told the host to get anything she thought would taste good with chocolate. We had apples (apple wedger), bananas (utility knife), strawberries (cook's corer...also used it to play with the egg slicer), angel food cake (bread knife), as well as pretzels and teddy graham sticks (in my little simple additions caddy).
I wanted to also use my citrus press but it was delayed in coming...use it to press a lemon to put lemon juice on the apples and bananas to keep them from browning while the fondue chilled. I also wanted to use my chilzanne rectangle server to hold the fruit as it was prepped...but it was with my new citrus press...not with me!
One of my forced improvisations bombed but actually proved a point...I was also doing a mousse in little phyllo cups. The decorator was in the shipment of stuff I didn't have yet (emergency surgery delayed getting it from the hostess I ordered from). So I used my old crummy cheapo decorator and it exploded all over the place...totally proved my point about why the PC one is better! We just used that mousse for dipping too.
I totally love the fondue recipe! It's different and uses lots of things and is flexible for a variety of allergies! You could probably even pipe it into little phyllo cups with a teeny slice of strawberry as a way of demoing the decorator and egg slicer. For one easy recipe, it sure can showcase a lot of stuff that probably doesn't make it out very often!
AmyR
- 95
L
lyneya
AmyR said:
Here you go....
Cool Creamy Chocolate Fondue
3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Pantry Korintje Cinnamon (OR REGULAR CINNAMON)
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)
Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.
Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g
ChefNic
- 1,048
I'm making the fondue at a show Thursday. I have made it at a few shows before... VERY QUICK and EASY and YUMMY! At one show I had a lady take the cookbook and copy the recipe down!... I wasn't gonna force her to buy the book... she did place a nice order....
My question is ... I really want to sell cookware... So with this recipe... a quick way to show how great the Exec. cookware is (I only have the 8"saute pan)... should I burn cheese, burn rice,... have any of you tried these things at shows? Does it smell up the house something horrible? I have done the American cheese burning but only at home for myself... works great by the way! Peels right off... and I did it with the Prof. Cookware! The Exec. would have no trouble!
I need to sell more cookware! I loooove the Executive! Everyone must have at least the 8" saute!
Another question about the fondue... have you used the Madagascar vanilla? or is it better with regular vanilla?
THanks so much!
My question is ... I really want to sell cookware... So with this recipe... a quick way to show how great the Exec. cookware is (I only have the 8"saute pan)... should I burn cheese, burn rice,... have any of you tried these things at shows? Does it smell up the house something horrible? I have done the American cheese burning but only at home for myself... works great by the way! Peels right off... and I did it with the Prof. Cookware! The Exec. would have no trouble!
I need to sell more cookware! I loooove the Executive! Everyone must have at least the 8" saute!
Another question about the fondue... have you used the Madagascar vanilla? or is it better with regular vanilla?
THanks so much!
ChefNic
- 1,048
Oh wow!! I hadn't heard that!
Thanks...wouldn't want that to happen..
Funny though... I've heard it on tapes from home office... maybe the one about selling collections/?? not sure.
But they had suggested this type of demo... or putting rice and water in at the beginning of the demo, letting it cook on maybe med-low during the whole demo...and asking the guests "don't let me forget the rice..." then they keep reminding you, and you keep saying "Oh it's fine"... and they get all worried, then it burns and slides right out!
Why would they put this on the tapes if it isn't a good idea!?
hmmm.. maybe make the small rice crispies in it..?? I've never done that before.
I dunno now!
Thanks...wouldn't want that to happen..
Funny though... I've heard it on tapes from home office... maybe the one about selling collections/?? not sure.
But they had suggested this type of demo... or putting rice and water in at the beginning of the demo, letting it cook on maybe med-low during the whole demo...and asking the guests "don't let me forget the rice..." then they keep reminding you, and you keep saying "Oh it's fine"... and they get all worried, then it burns and slides right out!
Why would they put this on the tapes if it isn't a good idea!?
hmmm.. maybe make the small rice crispies in it..?? I've never done that before.
I dunno now!
Sooner PC
- 245
Frequently Asked Questions
What ingredients do I need to make chocolate fondue for a party?
To make chocolate fondue, you'll need high-quality chocolate (such as dark, milk, or white chocolate), heavy cream, and optional flavorings like vanilla extract or liqueurs. You can also prepare a variety of dippables such as fruits, marshmallows, pretzels, and cookies.
How do I prepare the chocolate fondue?
Start by chopping the chocolate into small pieces for even melting. Heat the heavy cream in a saucepan until it's just simmering, then remove it from the heat and stir in the chocolate until smooth. If desired, add flavorings and serve warm in a fondue pot.
Can I make chocolate fondue ahead of time?
Yes, you can prepare the chocolate fondue ahead of time. Simply make the fondue, let it cool, and store it in the refrigerator. When you're ready to serve, gently reheat it in a fondue pot or microwave, stirring until smooth.
What type of fondue pot is best for chocolate fondue?
A ceramic or electric fondue pot is ideal for chocolate fondue as it provides even heat distribution and helps maintain the perfect temperature. Avoid using a metal pot directly on the stove, as it can cause the chocolate to burn.
What are some creative dippables for chocolate fondue?
In addition to traditional options like strawberries and marshmallows, consider using pretzel bites, biscotti, rice crispy treats, banana slices, or even savory items like bacon or cheese for a unique twist. The possibilities are endless!
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