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Chocolate fondue



125 gm chocolate (e.g. Côte d’Or Culinaire)
1 dl cream
fresh fruit, cut into pieces


Take the FRITEL fondue and adjust the temperature to max. 80-90°C. Break the chocolate into pieces, pour the cream into the fondue pot and add the chocolate. Prick the pieces of fruit on the fondue fork, dunk into the chocolate dough and ... enjoy!


If the melted chocolate is too thick, dilute with a table spoon of lukewarm water, milk or cream. 
For chocolate fondue, the temperature must never exceed 80-90°C, otherwise the chocolate will burn.