Chocolate Fondue Day 2025 is on Wednesday, February 5, 2025: easy chocolate fondue recipe?

Wednesday, February 5, 2025 is Chocolate Fondue Day 2025. National Chocolate Fondue Day, February 5 - Food. National Chocolate Fondue Day

The roots of the holiday are very mysterious, nobody knows who produced Chocolate Fondue Day, where it was initially celebrated, or why it's celebrated each year. It is among individuals bizarre yet funny days which has made an appearance surprise on the calendar, inviting us to savor a chocolatey celebration: sinking the most popular fruit, cakes, snacks and chocolate buttons right into a pot of melted chocolate.Chocolate fondue is really a dessert which was produced within the sixties, most likely in New You are able to City. The storyline goes that Konrad Egli, chef at Chalet Swiss, emerged using the idea as part of an offer to advertise Swiss chocolate items within the U . s . States. However, chocolate fondue was rapidly adopted worldwide, among the most decadent and sensual desserts.Obtain a fondue pot, a bar of quality chocolate plus some scrumptious sinking elements, and suit your sweet-tooth on Chocolate Fondue Day!

Double Chocolate Fondue

1/2 ounces milk chocolate, finely chopped

10 1/2 ounces semisweet chocolate, finely chopped

1 1/4 cups heavy cream

48 marshmallows

Chocolate and Coconut Cream Fondue

1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez)

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

Mean Chef's Chocolate Fondue

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.

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).

I hope these hit your fancy....enjoy

Chocolate Fondue?

ngredients

# 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

Directions

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.

10.

Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.

11.

For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.

12.

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.

13.

Butter or cream results in a softer, mellower chocolate flavor.

14.

Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.

15.

16.

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).

Good Fondue recipes?

Mean Chef's Chocolate Fondue

It is a very good chocolate fondue.

4-6 servings 35 min 30 min prep

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.

Cheese Fondue

6 servings 30 min 30 min prep

1 clove garlic, halved crosswise

1 1/2 cups dry white wine (preferably Swiss, such as Fendant)

1 tablespoon cornstarch

2 teaspoons kirsch

1/2 lb emmenthaler cheese, coarsely grated (2 cups)

1/2 lb gruyere, coarsely grated (2 cups)

Accompaniment

cubes French bread, on fondue forks or long wooden skewers

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).

Stir cornstarch mixture again and stir into fondue.

Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

Fondue Broth

1 servings 1¼ hours 5 min prep

2 bay leaves

2 cloves garlic, minced (I use 4-5)

2 teaspoons dried parsley

2 teaspoons fresh ground pepper

2 cans nonfat beef broth (I use Campbell's)

1/2 bottle dry white wine or 1 cup water

2 cups water

1 package French onion soup mix

1/2 bottle of heinz seafood sauce

Mix all the ingrediants in your fondue pot, and simmer for 1 hour.

When you are ready to start, bring the broth to a boil.

We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.

Of course, you can have what ever meat and vegetables you wish.

Guten apetit!

Three-Cheese Fondue with Champagne

2 servings 30 min 15 min prep

4 teaspoons cornstarch

1 tablespoon fresh lemon juice

1 1/4 cups dry champagne (brut)

1 large shallot, chopped

2 cups coarsely grated gruyere cheese (about 7 ounces)

1 1/3 cups coarsely grated emmenthaler cheese (about 5 ounces)

1/2 cup diced rindless brie cheese or camembert cheese (about 3 ounces)

1 pinch ground nutmeg

1 pinch white pepper

1 french-bread baguette, crust left on,bread cut into 1 inch cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.

Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.

Remove pot from heat.

Add all cheeses and stir to combine.

Stir in cornstarch mixture.

Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.

Season fondue with nutmeg and white pepper.

Place over candle or canned heat burner to keep warm.

Serve with bread cubes.

Pizza Fondue

4-6 servings 25 min 15 min prep

1 medium onion, chopped

1/2 lb ground beef

2 (10 1/2 ounce) cans prepared pizza sauce

2 tablespoons cornstarch

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

10 ounces cheddar cheese, grated

1 cup mozzarella cheese

Brown the chopped onion and beef together; drain grease off.

Add remaining ingredients and cook until cheese is melted.

Place in fondue pot and serve with toasted cubes of French bread.

"Love is in the Air" Beef Fondue & Sauces

I think a fondue is a very romantic casual dinner or wonderful for after the theatre snack served with a robust red wine. For dinner serve with rice & a small salad. Almond Rice Pilaf is a great accompaniment (recipe posted separately ) To cook the meat you must first heat your oil - I do this by heating it to almost boiling on the stove and then transfering it to your fondue burner. Buy good quality meat I recommend only using a fillet. Have at least 3 sauces. If you want to serve 4-6 people just increase the meat to 2 lbs there will be enough sauce.These sauce recipes came from "Soup Central"

2 servings 25 min 20 min prep

2 lbs fillet beef steaks, cut into 3/4 inch cubes

enough vegetable oil, to 1/2 fill your fondue pot

Honey Mustard Sauce

2 tablespoons spicy mustard

2 tablespoons fresh lemon juice

2 tablespoons honey

2 tablespoons vegetable oil

Easy BBQ Sauce

1/3 cup brown sugar

1 cup ketchup

1 tablespoon fresh lemon juice