Fondue is served in a pot with items for all guests to dip.
A rich fondue pot is a fun and impressive meal for a large dinner party, if the cook can get the texture right. Fondue is a delicate cooking process, since only a little extra heat can ruin the whole pot. Every fondue has its own rules to follow, but all fondues need to be watched closely and stirred constantly before the fondue party can begin.
Equipment And Temperature
Before choosing what kind of fondue to serve your guests, make sure you have the right equipment. A ceramic fondue pot is decorative and works for cheese and chocolate, but it does not reach the high heats required for meats and seafoods. Metal fondue pots burn hotter, but they are no good for the delicate temperature of melted chocolate. A cast iron enamel fondue pot works fine for any type of fondue, since the heat can be easily controlled.
Chocolate Fondue
Chocolate fondue needs to be rich, so use high quality chocolate with a cocoa content of at least 50 percent. Chocolate can burn fast if you do not stir the pot constantly. Only heat the chocolate indirectly, preferably in a double boiler, before transferring the mixture to a fondue pot over a candle. Adding cream increases the richness while liqueur will add texture. Serve with fresh chilled fruit or light cakes to fully enjoy this decadent dessert.
Like chocolate, cheese fondue is usually cooked outside of the fondue pot and added afterwards. Rub a crushed garlic clove over the pot before cooking. Low temperature heat with shredded cheese allows the fondue to melt slowly. If there is meat in your fondue, add lemon juice or a little beer or wine to keep from curdling. Stir constantly to keep the fondue smooth. When serving, the crust at the bottom of the pot is considered a delicacy, so scrape it off with a wooden spoon and serve it at the end of the meal.
Meat and Vegetable Fondue
Meat fondue is usually made with a base, the meat chunks and vegetables added second. A thermometer is helpful, since the base should stay just below boiling to cook the meat properly at 375 degrees Fahrenheit. Your base can consist of many things depending on your meat. A purist will only use a base of oil, but broth matching the meat works as well. Champagne or wine bases pair with seafood fondue. Cut all the meat and vegetable slices into bite sized chunks and pat dry before adding to your pot. Vegetables take a few minutes, but meat only takes a minute to cook.
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