You definitely don’t need an expensive tool such as 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.
Personally, I bought a Hello Kitty electric chocolate cooker called Hello Kitty Choco Chef for the cuteness, however that gadget is no longer selling.
Excess chocolate fondue can be poured into chocolate moulds and refrigerated for home-made chocolate bites. Add a splash of liquor (such as Bailey's or Rum) or pure vanilla extract if you wish to spice up the chocolate.
Cook Time: 20 mins
1. Making the fondue (choose 1 from 3 methods below)
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.
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.
Note: Choco Chef is no longer available in the market. But in case you have it, here are the instruction for use.
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.
2. Arrange dipping foods in a platter, and dip the food in the warm chocolate.