Chocolate Fondue

8 oz Chopped semisweet chocolate
1 1/4 c Sweetened condensed milk
1/3 c Milk

Melt chocolate. Stir in condensed milk and milk;
heat through. Transfer to fondue pot; keep warm.

Serve immediately. Stir in additional warm milk as
needed to thin.

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Chocolate Fondue Recipe

10 ounces bittersweet chocolate or semisweet chocolate, chopped into small pieces
1/2-3/4 cup milk or half-and-half or heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)
1/2 teaspoon vanilla extract

To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
Stir until smooth.
Add more liquid if the sauce seems too thick or look curdled.
Remove from the heat and stir in the vanilla.
Use warm fondue immediately or set aside until needed and rewarm briefly.
Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
Leftover sauce keeps several days in the refrigerator.
It is a prefect topping for ice cream.
Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
Butter or cream results in a softer, mellower chocolate flavor.
Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

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CHOCOLATE FONDUE

1 cups premium cocoa powder (Valrohna or Scharffen Berger), sifted
1 1/4 cups spring water
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces 62% Scharffen Berger (premium semi-sweet chocolate), chopped
Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

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Chocolate Fondue Recipe
site: www.kraftfoods.com/recipes/EspeciallyforKids/Desserts
/ChocolateFondue.html

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site: www.recipezaar.com/153836

CHOCOLATE FONDUE Recipe at Epicurious.com
site: www.epicurious.com/recipes/recipe_views/views/102222?id=102222

Chocolate Fondue Recipe - Fusion - a Fusion Chocolate Fondue Recipe
site: chinesefood.about.com/od/dimsumandpartyrecipes/r/fusionfondue.htm


Chocolate Fondue Recipe
site: www.emiles.com/stock/a.html