Chocolate fondue
Fondue is a Swiss dish that is prepared foropen fire in special heat-resistant dishes and is used in the company. Fondue in French means "melted". There are several types of fondue. How to cook chocolate fondue, tells the Land of Soviets.</ br></ br> Melted chocolate is dipped pieces of fruit or biscuits.</ br></ br>
The structure of a chocolate fondue can includevarious ingredients - cream, cognac, spices, fruit, biscuits, coconut, honey, caramel, souffle and, in fact, the chocolate itself - are the usual ingredients for dessert fondue. However, although such frills leave only the name of fondue, there is nothing to worry about: fondue dish is extremely democratic, and it involves not only gastronomic pleasures, but also cheerful communication.
Ingredients:
- black chocolate - 300 g
- condensed milk - 80-100 g
- Liqueur (any) - to taste
The number of ingredients depends on the number of guests!
Preparation:
Combine all the ingredients in a saucepan. Melt the chocolate over low heat by stirring constantly. When the mixture is completely homogeneous, pour the chocolate into the fondue and put it in the center of the table. Light a candle under the fondue and serve chocolate with pieces of fruit.
Serve with fresh fruits, dried fruits, marsh mallow, honey cake, biscuit, cookies, pancakes, nuts, etc.
Bon Appetit!
