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Classic Cheese Fondue and Chocolate Fondue Recipes

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by Brendan Wan (subscribe)
I'm a freelance writer who enjoys travel & culture.Enjoy more writings from me by visiting my blog at
Published November 21st 2011
When you think about it, fondues aren't really anything special. You don't really needed to be that skilled to prepare a fondue. All you are simply doing is dipping something into a pot filled with cheese or chocolate. However, it must be said that though fondues are simple, they are nonetheless fun. It's a dining experience that places heavy emphasis on a sense of sharing and community.

There are so many recipes out there on fondues. Some are simple with their ingredients, and others have been highly developed to go beyond its original intentions. The recipe I present to you is as authentic as it gets - simply because I have enlisted the help of my good friend from France, Marie, to provide an authentic fondue recipe.

Marie is not a professionally trained cook. She is simply a young 20-something woman who loves to cook. Her hometown sits just along the border of France and Switzerland, tucked high amongst the snows of the French Alps. The fondue dish actually originates from the region of the French Alps, an area which includes Switzerland, France and Italy. The region is known for its heavy cheese based cuisines, hearty meat dishes and its use of rich and fresh produces.

The recipes for fondue that I have collected from Marie are homemade, simple and superbly delicious. There are two recipes that are presented: the main fondue and the dessert fondue. For a successful fondue party, prepare your guest for a gastronomical adventure into the world of fondues, and always be sure to keep it creative and fun.

Bon Appetite!

Cheese Fondue (for 4-5 people)

1 bottle of White Wine, 1 glass/person
1 piece of garlic
3 kinds of cheese, roughly 100 - 200g in the total quantity of all three cheeses per person. Not for each of kind of cheese.
About the Cheese:
The cheese used in a Fondue can vary depending on the regions in France. The areas surrounding the French Alps commonly use a base blend of Comte and Gruyere, with the additional option of adding either Vacherin or Beaufort. Other regions in France have been known to use a blend of Abondance, Emmental and Tomme, however much of it really comes down to personal preference. The general rule of thumb, however, is that the older the cheese, the tastier the fondue.

About the Dippers:

Traditionally, Fondue is eaten with cut pieces of bread. However, to make the fondue party fun and interesting, it's important to be creative. I suggest using other dippers such as cut pieces of cooked meat, seafood, vegetables, sausages; the list is endless. Remember to use your imagination!

Here is an idea of what kind of dippers to use:
White bread, roughly 100-150g/person. It is best to use bread from the bakery since supermarket sandwich loafs will easily dissolve in the cheese.
- 5-10 cubes of cooked meat/person
- 5 -10 cut pieces of seafood/person
- 10-15 cut pieces of vegetables/person

1. Finely grate the cheese.
2. Cut the bread into small pieces. The perfect size should easily equate to one bite.
3. Put a thick pan onto the stove and rub the inside with the piece of garlic.
If you really like garlic, you can also leave the garlic inside the pot while the cheese is melting as it will add more taste to the fondue.
4. Add the 3 blends of cheese in the pot with 2 or 3 glasses of wine.
5. Turn the stove onto Low Heat
6. Frequently stir the cheese mix until it melts. You may add another cup of wine, depending on how you prefer your fondue. Generally, the more wine added, the more watery the fondue will be, meaning a less cheesy fondue.
7. When the fondue begins to bubble, turn the stove off and it's ready to serve.

How to eat:
- Optional: If you want to reduce the smell of cheese in the room, best to light two candles at the start of cooking.
- You will need to a hotplate on your table to keep the Fondue warm.
- You need long stemmed fondue forks.
- Spear the bread with the fork and dip it inside the Fondue mix. Let the bread soak the cheese.
- Eat. Be careful though, it's hot!

Chocolate Fondue (for 5 people)

- 300g Dark Chocolate
- 250ml of fresh cream
- 40ml of Milk
- 1 tblsp of Rum
- 1 tsp of Vanilla Extract
- A pinch of Cinnamon
About the Dippers:
In regards to what to use for dippers, fruit has been traditionally used for the dipper. However, as we wrote earlier, a fondue party thrives off from creativity and fun, so really it's up to you to choose what to use.

Here is an idea of what kind of dippers to use:
- 4 Fresh Figs
- 8 Large Fresh Strawberries
- 4 large Bananas
- 1 standard packet of Marshmallows
- 125g (3/4 cup) Nuts peanuts, almonds or macadamia
- 125g (3/4 cup) Coconut flakes

1. First start by slicing your choice of fruits into bite size pieces. You don't want the pieces too small or else they will break once it's on the fork.
2. Once the fruits are sliced, squeeze a lemon on the fruits. The antioxidant components in lemon prevent the fruits from turning brown once it has been cut.
3. Melt the 300g of dark chocolate into a pot on a low-medium heat.
4. Immediately after you placed the chocolate into the pot, add the milk.
5. Once the chocolate mix has melted, add all of the fresh cream, and stir the mix until it's well mixed and melted.
6. Once it's completely melted, add the rum, vanilla and cinnamon into the mix, and again stir until well mixed
7. Turn the stove off, and it's ready to serve.

How to eat:
- You will need to a hotplate on your table to keep the Fondue warm.
- You need long stemmed fondue forks.
- Spear your choice for dippers with the fork and dip it inside the Fondue mix.
- Once your fork is completely covered in chocolate, dip it into the bowl of coconut flakes or almond flakes.
- Eat, and savour the taste of sweet goodness.
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Why? It's a dining experience that places heavy emphasis on a sense of sharing and community.
When: Whenever you want to party in style
Where: At home
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