Fondue is called a classic cheese dish,born luckily in the Swiss Alps. Shepherds, left without a supply of provisions in the mountains, poured into the pot a wine that was exhausted and melted the drying cheese in it. The result surprised them, because the dish was delicate taste.
Today fondue is basic, and you can saythe only national dish in Switzerland, as well as one of the most popular dishes of many countries in the world. Previously, it could only be tried in restaurants, and today, thanks to special fondues, dessert is easy to prepare and at home.
Fondies are called special heat resistantpots that differ in volume, shape, color, bundling and even the way of heating - from electricity, a burner or a candle. The type of kettle you need to choose, depending on what fondue in it will be prepared. Cheese and chocolate fondue are cooked in a ceramic pot, as the mild heating does not allow cheese and chocolate to burn. A vegetable, fish and meat - in metal bowlers, because for their preparation requires high temperatures.
How to use a fondue, you cantell sales consultants or you can read it yourself on the instructions. In general, there is nothing complicated in its mechanism, especially in modern electric bowlers. They are considered the safest, and besides they know how to maintain a constant temperature.
Today fondue is considered one of the most fashionabledesserts. It's hard to call it a dish, rather a ritual that promotes a leisurely conversation and a pleasant pastime. Undoubtedly, the most delicious and attractive is chocolate fondue. It is this dessert that is used most often at various events, and especially romantic dinners. To it it is possible to submit both white wine, and red. They will be an equally relevant addition to the exquisite taste.
The basis of chocolate fondue is a combination of chocolatewith cream. Basically for its preparation use bitter chocolate, as it is more plastic when heated, but you can experiment with both white and dairy. It should be mixed with cream and warmed to their full dissolution in a water bath. With the base you can experiment as much as you like.
Chocolate Fondue Recipe
To prepare a classic chocolate fondue you need the following ingredients:
At first glance, everything seems very simple, but you need to take into account some of the subtleties of the recipe.
The first subtlety is the broken chocolateit is necessary to pour cold cream and bring to a boil together. This is a very important point, because if you mix chocolate with hot cream, you can get a lumpy mass.
The second subtlety is chocolate fondue, in contrast tocheese, and cooked, and served in the same bowl. Cook it better in enameled dishes in a water bath, and serve - in a ceramic. Why? Yes, because hot chocolate exudes a magical aroma, which must be maintained by heating the candles.
The third subtlety - alcohol in chocolate fondueYou can add if you want to make the fragrance more saturated and slightly shade the taste of chocolate. But in order to cognac or liquor did not completely break his smell, you need to pour them in when the boiling chocolate mass.
To finalize the image of the chocolateFondue should only be supplemented with nuts, biscuit and fruits, standing side by side on a separate plate. And also do not forget about special forks. What exactly to serve to the fondue, it is necessary to decide in accordance with their own taste preferences. The most perfect combinations are obtained with pineapple, strawberries, pears, oranges, biscuit, marshmallow and prunes.
