The Sweetest Things to Dip in Chocolate Fondue

Winter is the time when chocolate fondue shines, and we are here for it. New Year’s Eve and Valentine’s Day are the occasions when everyone says, “Oh yeah, I have a fondue pot! I should use it!” It’s romantic and celebratory, plus who wouldn't want to dip anything and everything in a chocolate waterfall? It also elicits good conversation, like “You have chocolate in your teeth” and “Can you pass me another marshmallow?” Really moving stuff. Ahead, find out how to make our easy chocolate fondue recipe so you can go from thinking “A fondue pot? I will never use this” to breaking it out mid-workday for a sugary pick-me-up.

From Our Shop

Boska Copper & Concrete Fondue Set $139

Raaka Small-Batch Organic Chocolate Subscription $98–$364

More Options

Ceramic Chocolate Fondue Set $40
What to Dip in Cheese Fondue? Everything (but Especially These 13 Things)

What to Dip in Cheese Fondue? Everything (but Especially These 13 Things)

50 Best Chocolate Recipes for Chocolate Lovers Everywhere

50 Best Chocolate Recipes for Chocolate Lovers Everywhere

How to Make Chocolate Fondue

Chocolate fondue can seem intimidating, messy, overly fancy, and not something for the average home cook. But that really couldn’t be further from the truth. For starters, our go-to chocolate fondue recipe calls for only two ingredients: chopped high-quality chocolate or chocolate chips and heavy cream (plus a little bit of salt). You can use dark, milk, or white chocolate, though ideally not all three together. Oh, and you don’t even need a fondue pot to make it! You absolutely can use one, especially because it lends itself to easy dipping, but a saucepan will work just as well.

Read More >>



from Food52 https://ift.tt/3mLRDJG
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite...
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’...
Read more