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Help with a little fondue?
Hey, just a bit new to this whole "fondue" idea, so just in need in a bit of instruction! For the chocolate part, what chocolate works best? Am I able to use Almond Bark (used for similar purposes, but I think that it would harden...) And what is does oil have to do with anything? Help, please!
2 Answers
- Cookin180Lv 51 decade agoFavorite Answer
Any chocolate will work for fondue. But I would look for a higher-end chocolate, not your typical Hershey's. But it would still work.
No matter what, your fondue shouldn't harden, because you keep the fondue warm over a very low flame.
The oil, usually a neutral canola, vegetable, or peanut oil, is used to thin out the chocolate enough to make it the right consitency.
- 1 decade ago
I remember watching a thing on the food network about fondue a while ago. One upscale restaurant who specialized in fondue, I believe, used a mix of white, milk, and dark chocolates; however it was mainly 60% cocoa dark chocolate. to top it of a triple sec (I assume Cointreau) was poured on top and light on fire to keep everything warm and add some orange flavor.