Culinary Adventures, Eats, Recipes
Comments 9

Chocolate Fondue

Part 3 of 3

Unlike cheese fondue, chocolate fondue is a fairly new invention, credited to a Swiss restaurateur Konrad Egli who invented the dish in 1964.

To finish off our fondue night last week, we had a chocolate fondue. Unlike cheese fondue, chocolate fondue can be cooked in the fondue pot as it chocolate turns liquid at a much lower temperature than cheese.

I cut up some fruit (from our CSA box) and my sister, Joey and her boyfriend, D brought marshmallows and mini cinnamon donuts. These were great skewered and dipped into the melted chocolate. While waiting for the chocolate to melt, we pretended to toast them in front of the crackling fireplace video. The fruit also went down well and was a burst of freshness to cut through the heavier stuff.

Chocolate Fondue Tips

Joey, our resident baker and chocolate scientist, recommended that we didn’t add cream to the chocolate fondue in case it made the mixture seize up. Seized chocolate is when your smooth, silken chocolate transforms into a grainy, hard disaster. Not good for fondue. I’m terrible when it comes to that kind of thing so if chocolate science isn’t your thing either, I would recommend skipping the cream. The tiniest amount of water or cold can make make your chocolate seize up and according to various sources online, there’s little you can do about seized chocolate except to start again. A fondue party nightmare.

Chocolate fondue takes around 15 minutes to heat. So if this is a dessert course, start cooking the chocolate fondue immediately after your main course.

Chocolate Fondue Ideas

Anything that goes with chocolate will probably work.

Fruit: banana, apple, pear, kiwifruit, mandarin, grapes, berry, cherry, strawberry, pineapple

Sweets: marshmallows, pineapple lumps, eskimos, marshmallow bananas

Bakery: donuts, biscotti, cookies, cake, muffins, gingerbread, fortune cookies, pastries (croissant, palmier)

Chocolate Fondue Recipe


250 grams (half a pound) dark or milk chocolate buttons
Cooking spray or oil
A pinch of salt


  1. Spray the fondue pot with cooking spray or lightly coat the bottom of the pot with cooking oil.
  2. Add all the chocolate, a pinch of salt and turn on fondue pot (or light tealight candle).
  3. Stir occasionally with a bamboo skewer orΒ  wooden spoon to allow for the chocolate at the top to be warmed.
  4. Once the chocolate has melted, start dipping and eating.


  1. Eva Taylor says

    I borrowed a friends chocolate tower once for a party; it’s one of those tiered things that molten chocolate cascades to a bowl and then back up again. The recipe called for oil to keep the chocolate runny. It grossed me out. Glad I borrowed it and didn’t buy it!
    Your fondu party sounds like it was a great success Genie.

  2. The Melting Pot’s chocolate fondue β€” at least the “bananas foster” we chose β€” is one of Edmonton’s finest desserts. The chocolate is of the highest-quality, mixed and melted white and light chocolate, this one with banana chunks and the hint of the flambed (ignited) brandy. One dipped fresh fruit, Oreo-coated marshmallows and even cheesecake into the hot, succulent chocolate sauce.

I love your comments! Your comments are like extra melted cheese on top.

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