I received my early Valentine’s Day present in the form of an uber cute Hello Kitty Choco Chef. It is a gadget for making home-made chocolate with Hello Kitty moulds, but what really caught my attention was the electric chocolate cooker which screams “chocolate fondue party!” to me. There are two preset temperatures for either melting the chocolate or keeping the fondue warm. You most certainly do not need a Choco Chef or a bain-marie to make your own chocolate fondue – it can easily be made using the microwave or water bath as shown in this recipe. After you make the chocolate fondue, keep it warm over a tealight fondue pot so that it remains liquid soft and smooth. We had marshmallows, fresh strawberries and kiwi fruit to dip in the warm creamy chocolate. Excess chocolate can be poured into chocolate moulds and refrigerated for home-made chocolate bites.
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- 200g semi-sweet chocolate chips
- 4 tbsp thickened cream
- 1 1/2 tbsp milk
Suggested dipping foods
- fresh fruits such as strawberries and kiwi
- bite-sized cake pieces
- tealight fondue pot (if not using Choco Chef or electric fondue pot)
1. Making the fondue (choose 1 from 3 methods below)
Choco Chef method
Add chocolate chips to melting pot and set the temperature mark to II. After 10 minutes, stir the chocolate with a spatula until completely melted. Add cream and milk, stir until the chocolate is smooth with a velvety finish. Keep the chocolate warm throughout the fondue session with temperature mark I.
Microwave method (detailed step-by-step tutorial here)
Place chocolate chips in a microwave-safe bowl. Microwave on low heat for 40 seconds. Stir the chocolate with a spoon (you will notice the chocolate is much softer than it looks). Return the bowl to the microwave and repeat the procedure (microwave for 15 seconds and stir), until the chocolate is fully melted. Add the cream and milk while the chocolate is warm, stirring until the mixture is smooth with a velvety finish. Keep the chocolate warm with a tealight fondue pot.
Water bath method
Boil a pot of water and reduce to a low, gentle simmer. Place a smaller mini pot with chocolate chips over the larger pot (see photo above) and stir until the chocolate is fully melted. Add the cream and milk while the chocolate is warm, stirring until the mixture is smooth with a velvety finish. Keep the chocolate warm with a tealight fondue pot.
2. Arrange dipping foods in a platter, and dip the food in the warm chocolate.
(Get more photos, cooking notes and ingredient list on page 2)
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