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Sweet fondue
Melt the chocolate in a bain marie on the stove. Add some milk or cream for a smooth texture. As
soon as the chocolate is melted, you can place the saucepan in the appliance.
Choose a low temperature setting or even switch off the appliance, if the chocolate becomes too hot.
The chocolate should only be kept liquid, but must not boil.
Chocolate fondue
Melt milk chocolate, plain chocolate or white
chocolate with a little bit of milk or cream, as
described above.
Peel fruit of the season and cut it into bite sized
pieces, e. g. apples, strawberries, raspberries,
bananas etc. Serve the fruit pieces in the
dishes.
At table, pick up one piece of fruit and dip it
into the hot chocolate. Take it out, let it cool
down for a moment and then enjoy it!
Variations
Season the chocolate at your taste, e. g. with
a pinch of cinnamon, cardamom or a dash of
orange liqueur or vanilla syrup.
Serve the fondue with crêpes rolls in addition
to the fruit:
Bake thin crêpes (it’s very easy with the UNOLD
®
crêpes maker). Spread some jam on the warm
crêpes (e. g. apricot jam or orange marmalade)
and roll the crêpes firmly, then cut into bite-
sized pieces.
Punch fondue
for 4-8 portions
100 g frozen raspberries, 2-3 cloves, 1 pinch of
grated lemon zest, 1 tbsp lemon juice, 1 cinna-
mon stick, 1 star aniseed, 1 tbsp rum, 500 ml
red wine, 80 g sugar, 50 g starch
Gingerbread, muffins
Thaw raspberries and mash them with lemon
juice and zest. Heat the spices with red wine in
the saucepan, but do not boil. Add sugar.
Pass the raspberries through a sieve, add the
starch and pour the raspberries into the red wine
while stirring. Bring to the boil, then reduce the
temperature and remove the spices.
Cut gingerbread or muffins into pieces and dip
the cake into the punch.
Tipp:
For children, leave out the rum and replace the
red wine with cherry juice.
Fruit in chocoate sauce
for 4-8 portions
200 ml cream, 140 g plain chocolate, 1 pinch
of gingerbread spices or cayenne pepper (to
taste), 100 ml orange juice, Fruits to taste,e. g.
bananas, strawberries, pineapples, pears, tange-
rines
Heat the cream with the spices. Cut the choco-
late into pieces and melt in the hot cream. Add
the orange juice.
Prepare the fruit and cut them into pieces.
Spike the fruit pieces with the forks and dip
them into the chocolate sauce.
Tipp:
Sprinkle the fruit pieces with some lemon
juice.
Knead flour and butter. Bring the white wine to
boil, then add the flour/butter mixture and the
cheese while stirring. Finally add the beaten egg
yolks. Do not bring to the boil again after having
added the egg yolks to avoid clotting.
Warp the ham around the grissini and dip it into
the cheese.
Serve Italian antipasti with this fondue.
British cheese fondue
for 4-8 portions
250 g Cheddar cheese, 150 g Stilton cheese,
3 tbsp butter, 75 ml cream or milk, 3-4 tbsp
tomato ketchup, 1 tsp starch, 1-2 tbsp light
port wine, white bread / walnut bread, 6-8 celery
stalks, 3-4 firm pears
Cut the cheese into small cubes and melt it with
butter and cream while constantly stirring. Add
the tomato ketchup. Mix the starch with water or
wine and stir it under the cheese.
Cut the bread and the pears into cubes, the
celery into slices and dip them into the cheese.
