Chocolate fondue

Healthy dips or
indulgence
the choice, simply
yours

Here in Jakarta, chocolate fondue fountains, seen in a number of five star hotels, catered to private parties, depicts a sense of reintroducing the way chocolate can be delightfully enjoyed. Stainless steel chocolate fountains with stacked tiers varying from 16 inches to 2 feet tall can also be bought at certain retail stores in Jakarta. The machine first invented by Ben Brisman and popularized by a Canadian company, Design & Realization (D&R) truly proofed to be a device that not only satisfies the taste buds of kids and adults alike but is art in its unique form.   

Indulging into chocolate dips of strawberries, marshmallows, and sweets from the fountain in a restaurant would fit any occasion, however, having a chocolate fountain at home for personal use, unless there’s a big party going on; a chocolate fountain would certainly be a waste of a lot of chocolates. For to get the fountain into a full waterfall like effect, a minimum of about 4 pounds of chocolate is required on a 16 inch machine. In addition, consider the amount of electricity consumed.  

Nonetheless, while trying not to waste chocolates and electricity, we still can enjoy chocolate dipped fruits and marshmallows by indulging in a chocolate fondue, which adds to a healthy life style. Even a family with a lesser income can enjoy treats of chocolate and fruit. All one truly need, is a pot to melt chocolate, chocolates which is affordable in Jakarta and if you cannot buy strawberries, bananas will do. My maid or rather one of my stewards married a man of very limited means. She has three children to feed and school. She appreciated learning this simple to do dessert treat and plans to make it for her family as suggested with affordable chocolates and fruits.

Chocolate fondue began in the 1960s when fruits were dipped into a caquelon of melted chocolate. Melted chocolates have been known to be a healthier way to digest chocolate as it is eaten slowly. Chocolate itself comes from cocoa beans grown inside large yellow cocoa pods. The key ingredients that go into making chocolate are cocoa powder, cocoa butter, sugar, and milk. Dark chocolate has been recommended good for your health especially if you have high blood pressure.  This would mean that indulging in chocolates is actually healthy and combining it with fruits and nuts, boy, are we in for a treat.  

Ingredients:

The amount of ingredients used varies on how much of melted chocolates you want .

For about a cup of melted chocolate dip
 
½ bar of dark chocolate or 125grams ( a full bar of dark chocolate is usually produced in a 250 grams pack. ) 
2 tablespoons of milk
Any type of fruit(s)

Here I am having fresh strawberries, gold honey kiwi and small apples.

Preparations and Method :

Finely chop the chocolate till it becomes semi powdery. It is important to finely chopped up the chocolate as this will speed up melting time thereby saving you on stove gas and precious time.

Over low heat, warm a pot and add the chopped chocolate, stirring constanly, lifting the pot away from the heat from time to time. Remove from heat and add milk. Now you do not have to add milk but perhaps a spoonfull of water will  do to liquidify the chocolate. The amount of liquid you add really depends on the consistency of the chocolate coat dip you prefer. Keep stiring until chocolate is completely melted and blended into the milk. I have made a dip with milk and one without milk, just to experiment the difference.

This chocolate base  is without milk.

Therefore the coat base will be thicker and does not drip. Taste just as fantastic as with more liquid added to the chocolate melt.  

When done, transfer the melted chocolate to a fondue pot or a food warmer and serve straight from the pot. Any fruit can be dipped into this remarkable affordable way in the art of eating chocolate. And if there is remaining melted chocolate, simply fully coat any fruit and refrigerated. You will now have a chocolate coated fruit. 

Dessert prepared on 27th June 2010