What Is Fondue?
Fondue is a dish that's served in a container for hot sauces or a medium for hot cooking applications. In the former utilization, users can dip foods in melted chocolates or cheeses, while the latter is suitable for heating oil, broth, or wine to cook diverse ingredients:
- Beef
- Pork
- Poultry
- Raw vegetables
- Seafood
Although fondue pots are often considered residential pieces of cooking equipment, more restaurants are incorporating them into their menu offerings. Letting guests melt ingredients and cook foods at their tables provides a unique group meal experience – which can be conducted with induction tables or other sources of heat. Some fondue ingredients can be set directly in the unit, while others require an additional cooking base. Whatever you're melting or cooking, there are a few options when it comes to the tools needed for fondue pot applications:
- Skimmers are made for fondue pot cooking applications. These utensils consist of a netted metal basket on the end of a handle, enabling users to safely place ingredients in the pot or retrieve them when cooking is complete.
- Skewers and forks are designed for dipping foods in melted ingredients. They're so similar that many use the terms interchangeably; however, skewers tend to have extension capabilities with elongated heads, while forks have smaller heads and tines.
Now that you have a general idea of fondue pot applications and accessories, we'll cover how to make fondue.
How to Make Chocolate Fondue
Because fondue preparation happens quickly, guests must have immediate access to forks and the foods they'll be dipping in the pot. The following is a basic process for making chocolate fondue, but it can be catered to incorporate additional flavors:
- In the fondue pot, combine chopped pieces of chocolate with cream or milk. At this point, butter can also be added, but keep in mind that more butter in the pot results in a mellower flavor of chocolate.
- Wait for the chocolate to melt on medium-low heat, which should take about 2 minutes.
- Stir the ingredients until completely smooth.
- Turn off the heat and stir in more items to enhance flavor, such as salt, vanilla, or additional milk.
- Begin eating immediately.
When the fondue starts thickening, it must be returned to heat; leaving the fondue pot on continuous low heat ensures the chocolate remains in its melted state. If you aren't interested in letting guests make their own fondues at your operation, consider investing in a chocolate fountain. These units automatically dispense melted chocolate for long periods and are ideal for celebrations, such as weddings and birthday parties.
What Chocolate to Use for Fondue
All flavors of chocolate are suitable for making fondue, but using two different types of chocolate in one pot yields rich, deep flavors. As a general rule, the better the chocolate, the better the fondue. The chocolate should be chopped, but chocolate chips aren't ideal as they harden more quickly than pieces of a chocolate bar. Chocolate made specifically for fondue is also an option.
Chocolate Fondue: What to Dip?
- Bananas
- Blackberries
- Raspberries
- Strawberries
- Cookies
- Poundcake
- Brownies
How to Make Cheese Fondue
Simple to prepare, cheese fondue brings creamy indulgence to tabletops:
- Grate the cheese; this ensures a quick melt and smooth finish. To streamline cheese grating, use a food processor, and thoroughly toss the cheese with cornstarch to prevent clumping during melting.
- In the fondue pot, combine the grated cheese with a dry, acidic white wine. The better the wine, the better the fondue. Unsalted chicken or vegetable stock are suitable swaps for wine, and it can also be substituted for beer to make beer cheese fondue.
- Because large handfuls of cheese will create unwanted clumping, it must be stirred slowly and poured gradually into the pot over low heat.
Operations that don't want guests making fondue at their tables must serve the dish in a small pot because large servings of cheese fondue won't retain their quality over time.
What Cheese to Use for Fondue
With so many types of cheese to choose from, it can be difficult to narrow down your options for ideal fondue, but the best course of action is to invest in high-quality cheeses. Cheese quality makes a big difference in fondue results, which can be further improved by mixing one to three different types of cheese in the same pot. Buttery, creamy cheese melts the smoothest, and, prior to melting, it should never be cut, sliced, or blocked – only grated. Below, we've compiled a list of the top four fondue cheeses.
- Comte cheese: a slightly sweet, fruity, and mild French cheese that's comparable to Gruyere, though it's aged for a longer period
- Fontina: a northern Italian cheese with a dense interior and airy openings; its flavor is a mixture of savory and sweet
- Gouda: a bright yellow cheese of Dutch origin with a nutty caramel flavor
- Gruyere: a flavorful Swiss cheese with a creamy texture
