Traditional Swiss Chocolate Fondue Recipe | Swissmar (2024)

FAQs

How do you keep chocolate fondue from clumping? ›

The double boil is a safe and simple way to keep your melting chocolate from burning and clumping. First, fill a cooking pot with about a quarter full of water. Then, grab a metal or glass mixing bowl that fits on top of the cooking pot and add the chocolate.

Furthermore, this traditional Swiss chocolate fondue recipe is the perfect way to stir up a dinner party. It is practically effortless to prepare, and your guests can participate and enjoy a fun and delicious chocolate dessert at a relaxed pace.

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

Overheated chocolate will lose the silky sheen of melted chocolate and become thick and muddy since it's very sensitive to high temperatures.

However, if your chocolate hasn't set, there are a few reasons why this could be. It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit.

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

The texture of Swiss chocolate has another element that guarantees its success. Its smooth and creamy character is the result of an innovative technique known as 'conching', which hom*ogenises the product and helps create flavour.

Your fondue pot only has to keep it warm so that your guests can dip their pieces of fruit, cake or other dippers into the tasty liquid. This is why the fondue burners for these pots are Unscented Tea Light candles.

While you certainly can use white, milk or dark chocolate chips to make fondue, we suggest using melting wafers instead. Chocolate chips include stabilizing ingredients designed to help the chip maintain its shape (that's why they don't lose their shape when added to cookies or brownies).

How many pounds of chocolate do I need for a fondue fountain? ›

20 guests or less: 4 lbs. 20 - 50 guests: 8 lbs. 50 - 100 guests: 12 lbs.

Simply add a bit more hot cream, gradually stirring until the chocolate becomes smooth again. Adding water or a little liqueur would be even more effective, since it lacks water and not fat. Why? The extra water dilutes the sugar syrup, making it less sticky.

Overheating chocolate (anything over 46°C will do it), adding cold substances or getting any liquid (even a teaspoon) into melted chocolate can make chocolate seize up in this way because the sugars in the chocolate lump together and separate from the fat, rather than harmoniously melding together as happens in ...

Wine and Acidity

Wine is one of fondue's few essential ingredients, and its importance goes beyond just flavor: the natural tartaric acid in wine prevents the cheese's casein proteins from clumping together and turning the fondue into a stringy, broken mess.

You can keep melted chocolate from returning to a solid by maintaining it at a temperature between 88 and 90 F, according to Michigan State University. This is too cool for it to burn, but isn't warm enough for it to harden.

Reversing the reaction means adding just enough water (or other liquid) to dissolve most of the sugar and cocoa particles in the seized chocolate clumps. It's easy to do: Simply add boiling water to seized chocolate, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.