Now for the perfect swiss chocolate fondue recipe. The process I use, developed over a number of years, is deceptively simple and could cause you to become overconfident without practice. Note: Take working with chocolate seriously; it’s liquid gold. It’s easy to cause the chocolate to seize if you don’t pay attention. Once that happens there is no recovery; you must start over.
Equipment: Double-boiler, 1-cup ceramic dish with stand, small plates, fondue forks, jazz music in the background
- 6 ounces of high quality chocolate (dark or milk), broken into small pieces (I like Guittard, Ghiradelli, Callebaut, Cailler)
- 3 ounces of heavy whipping cream
- ½ tsp vanilla extract
- Pinch of sea salt
Directions: Start this process when everyone is ready to have dessert. Have the ingredients and equipment ready in advance. Place the dippers, plates, fondue forks, and glasses of water on the table.
Put the ingredients in the top of your double boiler (or in a bowl if you’re doing a makeshift double boiler). Heat the water to a simmer—no higher.
Stir the chocolate constantly. As it melts, it will start to smell fabulous.
If the water is getting too hot, remove the pot from the burner and keep stirring. Do not let the chocolate burn. And do not let any water get into the chocolate.
In a few minutes, the chocolate mixture will be creamy and smooth. Slip it into the fondue pot or a small ceramic dish.
Turn on the music, grab your forks, and start dipping.
Yield: 4 servings (about 1.5 ounces of chocolate per person)
If you want to taste some of the world’s finest chocolate freshly made, consider a tour with Alpenwild where you can experience chocolate fondue and other delights and desserts on Best of the Swiss Alps, one of the food tours, or a customized trip for you and your friends. See the article “In Pursuit of Perfect Chocolate Fondue: A Delicious Journey”