Chocolate Fondue
From the one star french chef Patrick Asfaux
4.9/5 (32 votes)
Prepare time :
Cooking time :
Total time :
This recipe was added onto the list of our restaurant "La Campagne Lotoise" in 1994. We were serving it with "madeleines" (note of the transalator : small delicious cakes - refer to the recipe in this site) cooked upon order and the customers were dipping them one after the other and again into the hot chocolate ... This has lasted for 5 years and I am sure our customers do remember.Cooking time :
Total time :
Chocolate Fondue for 6 persons :
- 500 grams (2.2 lb) black chocolate (over 56% cocoa) in small pieces
- 20 centiliters (7 fl oz) milk
- 40 centiliters (13 fl oz) liquid cream
- 1 small bag of vanilla flavoured caster sugar
- 1/2 cup of strong (expresso)black coffea
- 100 grams (3.3 oz) butter
Progression
1/Put the chocolate into a salad bowl
2/Heat nearly to boiling point the milk with the cream and the vanilla sugar and pour on the chocolate
3/Stir well with a whip untill the chocolate is melted and add the butter cut in small cubes and the coffea
4/Pour into the fondue pot put on the middle of the table (you will have lighted it)
You and your guests now just need to prepare sweet "kebabs" with the fondue forks and then dip them into the chocolate fondue :
- half warm "madeleines", roasted (7 minutes in the oven at 356°F) gingerbread cubes, presented on nice dished on the table
- cubes of fresh fruit (pineapple, apple, pear, banana (sprinkle them with lemon juice before making cubes to avoid blackening), fresh summer fruit (apricot, peach, melon, grape), fresh red fruit (the best for me : strawberry, blackberry, black currant ...), all presented in nice dishes on the table
This chocolate fondue will remain, for sure, in the young (and less young)'s memory !
A special loving hello for Laurent, our chef gone in other skies and for Gilbert Roger, our city mayor, loyal among the loyal
2/Heat nearly to boiling point the milk with the cream and the vanilla sugar and pour on the chocolate
3/Stir well with a whip untill the chocolate is melted and add the butter cut in small cubes and the coffea
4/Pour into the fondue pot put on the middle of the table (you will have lighted it)
You and your guests now just need to prepare sweet "kebabs" with the fondue forks and then dip them into the chocolate fondue :
- half warm "madeleines", roasted (7 minutes in the oven at 356°F) gingerbread cubes, presented on nice dished on the table
- cubes of fresh fruit (pineapple, apple, pear, banana (sprinkle them with lemon juice before making cubes to avoid blackening), fresh summer fruit (apricot, peach, melon, grape), fresh red fruit (the best for me : strawberry, blackberry, black currant ...), all presented in nice dishes on the table
This chocolate fondue will remain, for sure, in the young (and less young)'s memory !
A special loving hello for Laurent, our chef gone in other skies and for Gilbert Roger, our city mayor, loyal among the loyal
credits photo : patrick Asfaux© A.F.Touch
leave a message or a photo
