Chocolate Fondue

Easy and very tasty!! I used a premium cocoa and choc chips for the semi-sweet chocolate and the flavor was delicious. It was great with Angel food cake, strawberries, banana and apple and probably anything. It could have been a little thicker. Maybe not reduced enough or could have used less water, but I'd definitely try it again.

• yarnbuster

• Cape Cod

• 2/8/2014

Easy and excellent results. I did not use premium cocoa nor did I sift it. It still came out great. Kids and adults loved it. It makes a lot of chocolate fondue - I mistakenly doubled it and had way too much for 10 people (although it was delicious as left-overs). Definitely will make this again.

• michellenemits

• 1/22/2011

Loved this! Made it for a children's party and it made everyone happy, including the adults. I added about 1/8 cup of extra heavy cream, stirred constantly and it came out smooth--- not too thick.

• spendy34

• knoxville, tn

• 9/21/2010

I was glad for the info on heating the corn syrup mixture to 220 degrees. The flavor of this fondue is rich and super chocolatey. But I wasn't 100% enthusiastic about the mouthfeel, a bit too slippery for my taste. Clearly the corn syrup method isn't my favorite.

• MPD310

• New York

• 5/18/2009

Made it exactly to recipe (except I used tap water instead of spring water) and it was really terrific.

• Anonymous

• St. Louis

• 4/19/2009

Yum, yum, yum - and easy! I was following another reviewer's suggestion to simmer until the temp reached 220 degrees, but it was taking a really long time, so I gave up around 205 degrees, which worked out perfect. We had it with strawberries, bananas, and marshmallows (for the kids) - big success with the friends we had over for dinner.

• Anonymous

• huntington beach, ca

• 3/18/2009

A classic recipe. I will definitely make this again, but would pay more attention to the consistency of the chocolate. Noone noticed but it was a teeny bit lumpy (which I credit to me and NOT this wonderful recipe)...

• mila_ru

• 2/27/2009

Made this at Christmas for the kids -- only with dark chocolate (same brand) -- and it was outstanding. Rave reviews from kids and adults alike - and very easy! We're making it again today for the Super Bowl. Go Steelers!

• Anonymous

• West Hartford, CT

• 2/1/2009

Absolutely delicious - sinfully rich! Made this for New Year's Eve and used Valhrona cocoa powder and Callebaut 60% chocolate (as it is significantly cheaper than Scharffen Berger and I don't think it compromises quality at all). Boiled sugar syrup until 210 degrees before adding cream. Consistency was perfect for dipping fruit and homemade marshmallows.

• Anonymous

• Los Angeles

• 1/5/2009

I read previous reviews and cooked the sugar syrup until it reached 220 degrees as suggested...maybe my thermometer was faulty? It had a very thick consistency. I had to turn the temperature on the electric fondue pot up really high so the chocolate would have a thin consistency to dip fruit in, but then the chocolate was so hot that everyone burned their tongue. Bummer. We ended up spooning the chocolate over the fruit onto plates...tasted wonderful but defeated the purpose of fondue. Would not cook sugar as long next time. You can always add more chocolate to make it thicker, but thinning it out is a challenge.

• katihansen30

• Scottsdale

• 10/12/2008

We make this treat every Epiphany and never have enough! It is great with pears and poppy seed bread/cake.

• jmgilbert

• Saint Louis

• 10/14/2007

I've made this recipe several times, and it is fantastic! I like to add about 1/4 cup of pear brandy and flambe it just before serving. It makes GREAT leftover chocolate sauce for icecream too :-)

• Jim

• Portland, OR

• 12/30/2006

This is a great recipe. The cook below who gave it only one fork has obviously made it wrong. The chewy texture is due to cooking the sugar syrup to too high of a temperature. Candymaking can be difficult that way, but that is the obvious problem for that reviewer.

• Anonymous

• Naperville, IL

• 9/1/2006

In the interest of being a do-gooder, I wanted to respond to the cook from Alexandria. I have found the chocolate fondue holy grail, and will pass it on to you. It is Michael Chiarello's chocolate fondue recipe on foodtv.com. Bittersweet chocolate, cream, wine...it is heaven. Not to take away from this recipe which I'm sure is a good one, I hope I'm not being a traitor to epicurious! I have given the same rating as alexandria so as not to affect the overall rating of this recipe.

• kate the cook

• Boston

• 2/15/2006

I too reduced the syrup for about 12 minutes until about 220 degrees and everything worked like a charm. Here's a little bit of advice for those dealing with food allergies. The Scharffen Berger chocolate is perfect b/c it contains no dairy and is not processed with nuts, dairy, etc. (**important: this is only the case when you buy the 9 oz. baking bars. The smaller bars are wrapped on machines that also wrap nut/dairy products). My daughter has severe food allergies, but we were able to make this using the Scharffen Berger and simply substituting the cream for soy milk. I am sure it is not quite as good this way, but I am a major foodie without allergies and it tasted great to me too. I finished it with a bit of good quality vanilla extract and I think that balanced out any residual soy flavor (there wasn't much anyway with the intensity of the chocolate).

• Kristin

• Pennsylvania

• 2/14/2006