Classic Chocolate Fondue Food

CLASSIC FONDUE

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

CHOCOLATE FONDUE

Steps:

• Heat the cream in a saucepan over low to medium heat until warmed through but not bubbling; add the bittersweet chocolate, semisweet chocolate, amaretto and vanilla and stir until the chocolate is melted. Pour the mixture into a fondue pot.
• Arrange your dipping ingredients on a platter and serve!

CLASSIC CHOCOLATE FONDUE

Steps:

• Prep fruit and cake.
• In a sauce pan, slowly heat whipping cream until bubbles form around the edges.
• Remove pan from heat; whisk in chopped chocolate until mixture is smooth.
• Stir in vanilla and, if desired, add liqueur.
• Transfer mixture to a fondue pot and keep warm over low heat.

CLASSIC CHOCOLATE FONDUE

Steps:

• Preheat the oven to 180°C Butter and flour six 140ml ramekins. (I used used cocoa instead of flour, it gave a stronger cocoa flavour.) Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Melt until thick and glossy.
• Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage - it should be thick, creamy and holding its shape. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise.
• Place the remaining ramekins in the oven and bake for 9-10 minutes. Be careful of the temperature and cooking time -- when cooked, the fondant should be molten and oozy in the centre. Youc could test by cooking 1 fondant first if you prefer.
• Remove from the oven and allow to rest for a minute or two. If the ramekins are too hot to handle, use a tea towel to turn them out on to plates. Dust the fondants with cocoa or icing sugar and serve with cream.

CLASSIC CHOCOLATE FONDUE

Steps:

• Cook ingredients in saucepan on medium-low heat 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.