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Chocolate fondue

Chocolate fondue

Chocolate fondue

Ingredients

  • 125 g chocolate (e.g. Côte d’Or Culinaire)

  • 1 dl cream

  • fresh fruit, cut into pieces

Preparation

  • Take the FRITEL fondue set and set the temperature to max. 80-90 °C. 

  • Break the chocolate into pieces and add it together with the cream to the fondue.

  • Skewer the pieces of fruit on the fondue fork, dip them into the chocolate mixture and ... enjoy!

Tips

  • If the melted chocolate is too thick, you can thin it with a tablespoon of lukewarm water, milk, or cream. 

  • For chocolate fondue, the temperature should never exceed 80-90 °C, otherwise the chocolate will burn.

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