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Posts Tagged ‘bittersweet’

Chocolate fondue!

Yesterday, after I finished work, I popped into the back of the bakery and experimented with chocolate fondue.  I wanted to do a test run because today, in preparation for Valentine’s Day, we are sampling out fondue to customers. While chocolate fondue is not difficult to make, I wanted to make sure we had just the right ratios before preparing a large batch!

First off, I decided to use our Callebaut 60% bittersweet chocolate. Personally, I tend to like dark chocolate but, my own preferences aside, the acidity of chocolate is somewhat mitigated by the secondary ingredient in fondue: heavy cream. As a result, it is better to err on the darker end of the chocolate scale. (more…)

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