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CHOCOLATE FONDUE
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A chocolate fondue is usually made as a
dessert or for a children's party.
•
Fresh fruit or canned fruit can be used as
fondue ingredients. Make sure the fruits/fruit
pieces are sturdy enough to pierce with the
forks.
•
Bits of cake or biscuits (macaroons,
ladyfingers) and marshmallows are also
suitable.
•
Use chocolate bars broken into pieces for the
fondue liquid. This may be dark chocolate,
milk chocolate or white chocolate. Nutella
is another example of something that is very
convenient and easy to melt, because it is
already a viscous liquid.
•
Use approximately 300 to 400g of chocolate.
You can make it creamier by adding 100ml of
whipped cream.
•
For adults only: the fondue mass can be
flavoured with rum or liqueur. Season to taste
with up to two shot glasses.
•
Fill the pan with chunks of chocolate and
possibly other ingredients, set the thermostat
to the "chocolate" setting and let the chocolate
melt while stirring. You may set the
thermostat slightly higher, but once the mass
has melted place the thermostat to the lowest
chocolate setting.
CHEESE FONDUE
•
Bread is commonly used as an ingredient
for cheese fondues. Diced cooked potatoes,
pieces of cooked meat (no raw meat!), and
sturdy vegetables such as carrots, cauliflower
and broccoli florets, peppers and mushrooms
are also ideal. Be sure to blanch the raw
vegetables in advance (place in boiling water
for a few minutes, and subsequently cool in
cold water).
•
Traditionally, well-ripened cheeses such as
Swiss Emmental or Gruyère are used for the
melted cheese. Feta, blue cheese and
mozzarella are also suitable, especially when
mixed with corn starch. Special fondue cheese
is also available at supermarkets.
•
Use 150 to 200g of cheese per person.
•
The cheese becomes creamier when mixed
with corn starch. Use 2 tablespoons of corn
starch and make it into a paste with water or
a glass of white wine. Subsequently add to
the cheese. Season the cheese to taste with
salt, pepper and/or other spices. You can also
add crushed garlic, chives etc. For adults, you
can also add a few glasses of dry white wine to
the cheese.
•
Set the thermostat to the "cheese fondue"
setting and let the cheese melt while stirring.
Subsequently put the thermostat just high
enough to keep the cheese a viscous liquid.
•
Note: do not put the thermostat too high.
When the cheese starts to boil it becomes
rubbery and is no longer suitable for fondue.
CHINESE FONDUE (HOTPOT)
•
A Chinese fondue, also known as a hotpot and
Asian fondue, is essentially the heating up/
cooking of food in hot soup (water-based
soup).
•
Just like with cheese fondue, you can use
boiled potato cubes, pieces of cooked meat/
poultry (no raw meat!), sturdy vegetables such
as carrots, cauliflower and broccoli florets,
bell peppers, bean sprouts and mushrooms.
Be sure to blanch the raw vegetables in
advance (place in boiling water for a few
minutes, and subsequently cool in cold water).
Very thinly sliced beef steaks do not need to
be pre-cooked. Tofu and omelette rolls are
also popular.
•
The fondue is water-based soup. This can be
fresh soup or soup from a tin/package.
Follow the instructions on the package. Use
approximately 1.5 litres of soup. The soup can
be prepared in the fondue pot (fresh soup)
and/or warmed up. Leave the soup for at least
fifteen minutes to achieve optimum flavour.
•
Set the thermostat to the "Chinese Fondue"
setting and bring the soup to a boil. Set the
thermostat just high enough to keep the soup
at a boil.
•
After the fondue, the soup is also served and
eaten.
TRADITIONAL OIL FONDUE
•
Use olive oil, or vegetable oil such as
sunflower oil or peanut oil. Fill the pan to the
minimum fill line with oil. Season the oil to
taste with pepper and salt and/or spices.
•
Meat is very suitable for traditional fondue.
Almost all meat is suitable for cooking in the
fondue oil, such as beef, pork, chicken, turkey,
veal, and lamb. Sausages are also suitable for
the fondue pan.
•
Use approx. 200g of meat per person.
•
Cut the meat into cubes of no more than about
3cm, as it will otherwise take too long to cook.
•
Marinate and/or season the meat in advance.
•
Set the thermostat to the "oil fondue" setting
and turn it back down if the oil is foaming or
bubbling too much.
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