Fondue, a dish invented out of necessity in 18th-century Switzerland, has become a fun party pastime in the United States. Made popular during the '60s and '70s, fondue has come back as a chic and hip social dish. The classic cheese, wine and bread recipes have evolved to include chocolate and fruits or oil and meats. Whatever route you choose, fondue is simple and allows time for great conversation.
Things You'll Need
- Paste gel fuel or canned Sterno fuel
- Dark chocolate block
- Mixed fruit
- Pound cake pieces
Set the stainless steel fondue pot on top of the stand. Fill it with a 1/2 cup of water.
Load the burner unit with paste gel or canned Sterno. Light the heat source with a match.
Fill the ceramic pot with a desired amount of block chocolate and a 1/2 cup of milk. Place the ceramic pot into the heated stainless pot.
Melt the chocolate slowly, rotating the burner handle to adjust the flame and temperature as needed. Stir the mixture frequently.
Cut fruit and pound cake into chunks.
Once the mixture is melted into a smooth consistency, stab the fruit or pound cake with a skewer and dip it into the chocolate.
Remove the skewer from the mixture and allow the excess to drip back into the pot. Eat immediately.