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Help me with my chocolate fondue

O

oboeguy

Diamond Member
Any tips on keeping my chocolate fodue from burning? I like to have one for our holiday party each year, but I've yet to discover the secret to keeping the stuff from burning on the bottom (it's in a fondue pot with a Sterno underneath). I've tried to adjust the little cover on the Sterno but I'm not sure that's the solution.

BTW, if you're wondering, I make Angel Food Cake to dip in there. Teh yum!
 
Does your fondue set come with a special sterno can holder or not?

You have to either:
a) close the vents on the sterno can to get a less hot fire
b) lower the sterno away from the pot
c) raise the pot away from the sterno

Also, make sure you get the right sterno can, some are taller than others.
 
IF possible, you could place a bowl of water between the sterno and the pot. The steam that rises will probably be enough to keep the fondue warm. That's essentially how steam tables at buffets work. That's also likely how the fondue pot in the above link works.
 
If you get water in the chocolate, for example team condenses in the bowl, the chocolate will seize.
 
Originally posted by: TheNinja
Does your fondue set come with a special sterno can holder or not?
Click to expand...

Yes (alluded to that in original post).

You have to either:
a) close the vents on the sterno can to get a less hot fire
b) lower the sterno away from the pot
c) raise the pot away from the sterno

Also, make sure you get the right sterno can, some are taller than others.
Click to expand...

That last suggestion intrigues me. Maybe I have too powerful a Sterno? Its the only size they have at the local party store. Where else can you get those things, anyway?

This is our fondue set, I think. Pretty mixed reviews there at Amazon, with lots of burnees.

Edit: Gel? What gel is this, Hammer? TIA.
 
Two things - Less heat and alcohol.

Alcohol is the "secret ingredient" in fondue, especially gooey fondues like cheese and chocolate. You need to spike the chocolate with spirits. Use creme de cacao or something "neutral" if you want straight chocolate, but you can also work the flavor with some good cordials/liqueurs like Amaretto, Frangelico, Chambord, etc.
 
Originally posted by: glen
If you get water in the chocolate, for example team condenses in the bowl, the chocolate will seize.
Click to expand...

BDoesn't fondue have milk in it? I think that there will be enough liquid in it already to prevent siezing
 
Originally posted by: Kibbo
Originally posted by: glen
If you get water in the chocolate, for example team condenses in the bowl, the chocolate will seize.
Click to expand...

BDoesn't fondue have milk in it? I think that there will be enough liquid in it already to prevent siezing
Click to expand...

I'm not entirely sure but I think the problem is if you add a cold liquid (water or milk) into the hot chocolate, if it's allowed to boil up with the chocolate it will not sieze.
 
Originally posted by: oboeguy
Originally posted by: Bryophyte
I'd use one of those mini-slow cookers like this: http://www.walmart.com/catalog...%3A4064%3A90546%3A4829

I've somehow managed to accumulate two of them. Got a good recipe for chocolate fondue? I've got a couple pounds of bulk dark chocolate waiting for me to use it.
Click to expand...

I Google for one because I always forget what I did the year before. 😀
Click to expand...

Recipe is just chocolate + heavy cream + booze.
 
I had this problem too with a sterno/gel burner burning chocolate, especially with a metal fondue pot. To make a long story short, get a ceramic fondue pot with a tea-light candle burner. It spreads the heat much better and keeps things under control.
 
Originally posted by: brian_riendeau
I had this problem too with a sterno/gel burner burning chocolate, especially with a metal fondue pot. To make a long story short, get a ceramic fondue pot with a tea-light candle burner. It spreads the heat much better and keeps things under control.
Click to expand...

Interesting idea. Maybe I can put a couple of tealites underneath. I'm not about to replace my fondue kit, though, as it was a wedding gift!
 
You're not supposed to melt chocolate in a pan, you need a double boiler to do that without burning it. I'm sure there's a fondue set for this, or you could try putting water in your fondue pot, then finding a second pot to put in it.
 
Originally posted by: Bryophyte
You can melt the chocolate in the microwave too. Just put it in a few seconds at a time and stir well each time.
Click to expand...

Yeah, I learned this last year; my bro's GF at the time was a pastry chef. 😀 I have a fat 4 cup Pyrex measuring cup which I can use for melting much chocolate in the nuker.
 
Originally posted by: oboeguy
Originally posted by: brian_riendeau
I had this problem too with a sterno/gel burner burning chocolate, especially with a metal fondue pot. To make a long story short, get a ceramic fondue pot with a tea-light candle burner. It spreads the heat much better and keeps things under control.
Click to expand...

Interesting idea. Maybe I can put a couple of tealites underneath. I'm not about to replace my fondue kit, though, as it was a wedding gift!
Click to expand...

No need to replace - just get another one. Ideally one should have three fondue pots so that you can make a whole fondue meal (appetizer, entree, dessert), although two will do in a pinch (you'll just have to get up and wash the first pot when you serve the second pot). 😀

Actually, small pots/saucepans and a freestanding burner is even better, but not required.
 
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