Chocolate is one of the world’s most widespread passions. The typical Swiss eats more than 21 pounds of this candy each year. Even the average Belgian or Brit downs some 16 pounds annually, and here in the United States, consumption weighs in at roughly 11.5 pounds per year.”
Food for thought, Science News Online
OK, as you can see by the statistics above, one thing the Swiss are not neutral on is Chocolate! Since apparently, some of us haven’t been doing our share, I thought I’d provide a recipe for you that will provide a simple dazzling nutritious dessert year round, a spectacular pot luck dessert or a great topping for ice cream.
The Swiss invented the delectable tradition of fondue. Dunking bread and crudités into cheeses melted until creamy, spiked with wine and a splash of liqueur. And since they placed first in their dedication to chocolate – A chocolate fondue is only appropriate.
There are three versions of the recipe: One is the traditional easy version with whatever sugar is already added to the chocolate by the manufacturer. The other two recipes use unsweetened chocolate and then add a natural low glycemic sweetener - xylitol for a sugar-free fondue, and blue agave nectar for a low glycemic fondue.
Served with fresh fruit, such as berries, nectarines, fresh pineapple, banana, tangerine, orange segments, pears, fresh coconut, even dried fruit or other nuts, if eaten in moderation, makes a healthy dessert that also happens to be gluten-free if you stick with the fruit and nuts.
While serving in a fondue pot isn’t mandatory, it adds elegance and using a fondue pot, with a little flame underneath it serves to keep the chocolate in a fluid state for dipping. If you don’t have a fondue pot, heat the cream and chocolate in a double boiler or a bowl that fits tightly over a saucepan with approximately an inch of simmering water. Another option, handy for pot lucks is a small crock pot. I’ve got one called the Rival “Little Dipper.” You have to set it on low and watch the temperatures, because crock pots weren’t really designed for the extra low temps required for chocolate.
This recipe is flexible enough for children or adults, depending on the liquid added.
Easy Chocolate Fondue
1½ cups heavy cream
¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )
12 ounces your favorite dark chocolate, coarsely chopped
½ teaspoon real vanilla extract (optional)
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the cream in the top section of the double boiler until warmed, 115°- 120° F (46° – 49° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.
Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).
Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream, allow to heat and stir. This will help it be used to the last drop. Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.
Healthy Dippers:
Fresh fruits, Dried fruits – Apricots are particularly delicious,Candied Ginger Slices
Slices of fresh coconut,Fresh Shelled Nuts
For the sugar-free chocolate fondue and the blue agave nectar fondue recipes, see below:
Sugar-Free Chocolate Fondue (Gluten-Free)
1 ½ cups heavy cream
¾ cup xylitol
2 teaspoons vegetable glycerin
¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )
12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)
½ teaspoon real vanilla extract (optional)
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the cream, xylitol and vegetable glycerin in the top section of the double boiler and heat, stirring occasionally until xylitol is fully dissolved and the cream is warmed, 115°- 120° F (46° – 49° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.
Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).
Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.
If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop. Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.
Healthy Dippers:
Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices, Slices of fresh coconut, Fresh Shelled Nuts
Xylitol sources:
Your local health food store, or
http://www.xlear.com/xylosweet/articles/sweetener.aspx
Blue Agave Nectar Chocolate Fondue (Gluten-Free)
1 ¼ cups heavy cream
¾ cup blue agave nectar
¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )
12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)
½ teaspoon real vanilla extract (optional)
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the cream and blue agave nectar in the top section of the double boiler and heat, stirring occasionally until mixture is warmed, 115°- 120° F (46° – 49° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and agave and whisk until smooth and fully incorporated. Stir in the wine or brandy.
Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).
Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.
If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop. Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.
Dippers:
Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices,Slices of fresh coconut, Fresh Shelled Nuts
Sources of Blue Agave Nectar
Your local health food store
http://oilgold.younglivingworld.com Product Catalog, Product Search: type in blue agave nectar
http://www.blueagavenectar.com
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