Chocolate fondue dippers idea

Discussion in 'Recipes' started by somethingtasty, May 12, 2011.

  1. somethingtasty

    somethingtasty

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    Hi again.. I'm thinking of making a milk chocolate fondue next week, so I wanted your ideas on what dippers to use.. So far I have the usual fruits, strawberries, bananas and oranges, but any other tips are accepted, both creative and extravagant ideas, as well as your favourite dippers.

    Also, I guess it's okay, but I'm still asking. Would it be good to use Bailey's in my milk chocolate fondue as it is my favourite liquer?

    Thank you in advance :)
     
  2. foodpump

    foodpump

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    You'll learn fast not to put in liquids into chocolate--It will sieze up and turn to cement before your very eyes.

    Try cookies, pound cake, even pretzels. 
     
  3. somethingtasty

    somethingtasty

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    I meant as a liquor that is added after the chocolate is melted. Recipes suggest Grand Marnier, brandy etc...
     
  4. foodpump

    foodpump

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    And I meant what I said,--when you add liquids (or booze for that matter) the chocolate will sieze up.

    That being siad, if you add liquids in a 1/3 liquid to 2/3 chocolate ratio it won't sieze up, but will become a very heavy paste,(which makes dipping very hard to do) and from this stage you can thin it down with more liquid (cream, booze, fruit purees, etc )  However, this will not dry to a hard shell like pure chocoalte will.

    The commercial chocoalte fondue mixes are basically chocolate thinned out with oil.

    Welcome to the world of chocolate..... 
     
  5. somethingtasty

    somethingtasty

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    Anyone else's opinion? Testis unus testis nullus...
     
  6. foodpump

    foodpump

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    Meh, fahhgetabout what I said.  It's your chocolate, your booze, your party.

    I only o/o a artisan chocolate shop and work with chocolate for only 60 hrs a week--for the last few decades.

    You're right, I'm wrong.

    But for dipping in fondue, try fingers of cake, cookies, biscotti,, marshmallows, etc.  
     
  7. somethingtasty

    somethingtasty

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    And that gives you the right to be arrogant? If you can and want to explain, go ahead.. You just insult me and tell me that something that all recipes implement - alcohol - isn't right? At least explain why and give me advice on how to prepare it...
     
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  8. somethingtasty

    somethingtasty

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    And to anyone who wants to help - I have a new idea, would use like 12 oz milk chocolate to 1/2 cup half-and-half (actually half a Tbsp. of butter and the rest milk).. I found this online, is it okay? And do I put both over a double boiler, or first half-and-half?
     
  9. foodpump

    foodpump

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    No, I told you chocoalte and water don't mix.  40% (80 proof for the U.S.) still contains 60% water.  1/2 and 1/2 cream is usually 10% butterfat, so the remaining 90% is water.

    I'm not arrogant, just stating simple rules.

    Chocolate contains no water. none. period.

    It is a suspension of fats, (cocoa butter)  solids (cocoa fibre) and sugar, milk chocoalte has lactose,(milk sugar) and milk fat.

    Since there is no water, the sugar in chocolate (which can be as much as 60% sugar) does not dissolve.

    When you add water, the sugar wants to dissolve and the cocoa butter repels the water.

    When this happens, chocolate "siezes" or solidifies and can not be re-melted.  Additional liquids or oils can be added to thin it out however.

    Very little water is needed to sieze chocolate.  A common mistake many make is to set a bowl of chocolate over boiling water.  Boiling = steam, which escapes from under the bowl, and condenses over the chocolate.

    Hope this helps 
     
  10. kaneohegirlinaz

    kaneohegirlinaz

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    What about "cake pops", so cute!  Saw this machine, like a George Forman type, that makes these spherical cakes,

    It just really sounded fun; then I saw this thread and my inner child said, "YEAH"!
     
  11. babytiger

    babytiger

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    These are the items I've had when making chocolate fondue at home:

    Fruits - berries, banana, apple, pear, pineapple, grape

    Cookies - chocolate chip, oatmeal, meringue, palmier, almond thins, wafers, waffle cookies, macaroon, biscotti

    Cakes - sponge, pound cake, brownie, cheesecake

    Misc. - pretzels, chips, marshmallows, gummy bears

    For something more exotic, you can try thin strips of chili (heat level will depend on taste) and even bacon (candied bacon would be so good)
     
  12. somethingtasty

    somethingtasty

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    Thanks a lot for the ideas :)
     
  13. tigerwoman

    tigerwoman

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    dippers

    marshmellows

    rice krispie treats

    cookies = hard ones not crumbly

    avoid cake - except perhaps angel food cake - too crumbly otherwise

    pretzel sticks

    fresh fruit like strawberries, bananas, 

    grapes if skewered

    wet fruit not so good for same reason you cann't introduce liquid

    puff pastry sticks

    twizzlers

    bacon (the thick streaky  kind and already cooked)

    meringues (plain without coconut or nuts which are also too crumbly)

    taffy sticks

    oreo bombes

    cake pops if they are mixed with cream cheese for the right glued together consistency.
     
  14. koukouvagia

    koukouvagia

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    French fries - they're really good with chocolate but I don't know why lol!  You could also try red and green peppers.  I can't think of anything else but it's a good idea to try dipping something savoury in there. 

    I don't think foodpump was being arrogant so calm down, there's lots of nice people on this forum and no need to get testy with those who try to help.  I'm sure there's a way to incorporate alcohol into your fondue but as foodpump mentioned, there are pitfalls.
     
  15. petalsandcoco

    petalsandcoco

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    Depending the age group or theme........

    Other items would be:

    Candied orange peel

    figs

    madeleines

    star fruit

    blackberries, raspberries, cherries.  Grapes on scewers as mentioned. Rotate green and red grapes

    assorted marshmellows in different flavors (raspberry is great)....peppermint flavor.

    ameretti

    crystallized ginger chunks

    ginger snaps

    peanut butter balls (cake pops)

    Chocolate fondue is great, another thought would be butterscotch fondue or Mocha.

    .... Foodpump is so right, nothing worse than chocolate seizing.
     
  16. chefedb

    chefedb

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    I believe Food Pump answered you. He suggested no liquids in chocolate and he is 100% correct. Even the melting of good chocolate  in amicrowave could hurt i,t by a process called condensation. Steam created in the oven turns back to liquid and adultrates chocolate.
     
  17. andio100

    andio100

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    I would just like to say that we make chocolate fondue to serve in our restaurant and we use a good quality chocolate, cream and cointreau and we also use strawberries and grapes as dips (as well as marshmallows) and have no problem whatsoever with the chocolate going thick.
     
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  18. margcata

    margcata Banned

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    Good Morning,

    Accoording to Le Cordon Bleu, the standard French chocolate fondue recipe is as follows:

    cream 300 ml

    milk 50 ml

    vanilla pod

    500 g chocolate ( Lindt is excellent choice )

    1 banana

    3 apples of various varieties

    tangerine slices

    strawberries ( not in season here yet - a bit early )

    black berries

    blue berries

    rasberries

    3 color grapes ( white, red and black cherry color )

    cherries ( it is cherry season in Spain: La Valle Jerte, Extremadura )

    mango and papaya

    banana ( optional )

    Liquors are not employed.

    Kind regards.

    Margcata
     
  19. jenlynne1121

    jenlynne1121

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    It's ridiculous to tell the poster that she can't add alcohol to her fondue.  The majority of recipes include it.  I spent the last 20 minutes looking online for one that didn't.  Chocolate will seize up if you add water but just because something contains water doesn't mean you can't add it to melted chocolate.  If that were true, fondue wouldn't exist because adding cream to the chocolate would ruin it.
     
  20. cerise

    cerise Banned

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    Last edited: Sep 1, 2013