Chocolate Fondue
Sources disagree on who first came up with the notion of fondue. Some believe the French first developed the method of dipping pieces of bread into cheese melted over low heat. Others maintain fondue originated in Switzerland in the 1800s, where it was created to soften hard, stale breads enough to be edible. No matter who came up with the original idea, there is no denying the concept was taken to a whole new level in the 1960s, with the invention of chocolate fondue.
Origins
Simplicity was the hallmark of the first chocolate fondue. It contained only three ingredients: Toblerone chocolate, cream and a fruit brandy called kirschwasser. A Swiss chef, Konrad Egli, introduced it in the 1960s at his New York restaurant, Chalet Suisse, where it became a smash hit. Recipes for chocolate fondue have become as varied as the food dipped in it but the appeal of the dessert fondue remains universal. Chocolate fondue continues to be a popular dessert to this day.
Fundamentals
The beauty of chocolate fondue is in its ability to complement all tastes. Salty, sweet, sour and bitter each have a place in chocolate fondue. One trick is to match the foods provided with varying degrees of chocolate sweetness. Excessively sweet treats such as marshmallows and strawberries pair nicely with a dark-chocolate fondue. Salty potato chips and pretzels won't be overpowered by the sweeter flavor of a milk-chocolate fondue.
Flavors
Dark-chocolate fondues work best when the foods served with it are on the sweeter side. Try offering fruits such as strawberries, bananas, apples or pineapple chunks. Marshmallows, cubes of pound cake, bits of cheesecake and pieces of angel food cake are also popular choices. Scoop small balls of ice cream, roll them in cookie crumbs or chopped nuts, and then freeze them. When the ice cream balls are thoroughly frozen, serve them to be dipped in the fondue.
Milk-chocolate fondues pair well with a variety of flavors. Tropical fruits like kiwis, oranges and passion fruits present a tart contrast of taste. Bring a new depth of flavor to pears, peaches and mangoes by grilling them first to caramelize the sugar content of the fruit. Peanut-butter brownies, pieces of waffle and graham crackers also work well with milk chocolate.
White-chocolate fondues are a wonderful variation of the dessert fondue. Fresh fruits, pretzels, chocolate cake and ladyfingers all taste delicious when dipped in white chocolate. Semi-sweet chocolate fondues are a nice middle ground between the two extremes of sweet and dark chocolate. Anything you would dip in milk chocolate or dark chocolate will work equally well in a semi-sweet chocolate fondue.
Textures
Consider unique textures as well as flavors when serving a chocolate fondue. Pretzels, potato chips, almond cookies and biscotti are a crunchy and tasty alternative to soft fruits and cakes. Add chopped hazelnuts, bits of toffee or crushed Oreos directly to the fondue to give another element to the dish. Don't be afraid to be creative. Fondues are only limited by your imagination and willingness to experiment.
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