It depends on the ingredients in the fondue, particularly on the type and amount of fat or oil used and on the amount of wax, if any. Some fats, such as shortening and butter, will solidify at room temperature, or will harden when refrigerated, then remain solid at room temperature. OTOH, if the fondue is made with oil, it will probably remain fairly soft.
It doesn't get super hard like a chocolate bar, but it'll get hard. It's called ganache. If you've had chocolate truffles...well, those are just a spoonful of ganache.
For meat fondue in broth, you need a fuel burner or an electrical fondue pot. For chocolate fondue, you melt your chocolate prior and keep it warm with a candle under the pot. (a chocolate fondue pot is smaller than a meat fondue pot)
chocolate!!!
A recipe for chocolate fondue can be found on the Food Network's site, shared by Rachael Ray as well as Paula Deen. Another version of chocolate fondue can be found at http://www.simplyrecipes.com/recipes/chocolate_fondue.
chocolate fondue
Fondue de Chocolate - 2008 is rated/received certificates of: Portugal:M/12
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There are several easy recipes for chocolate fondue available to download for free online. The best can be found on the Food Network website or allcooks.com.
There are several easy recipes for chocolate fondue available online. The best free ones can be downloaded from the Food Network website or allcooks.com.
heat chocolate slowly while stirring to prevent the chocolate from burning before adding to the chocolate ountain
The cast of Fondue de Chocolate - 2008 includes: Paula Lobo Antunes as Marta Pedro Manana as Pedro Ana Teresa Santos as Sofia
Both are very good, depending on the occasion.
Fondue fountains are best know for deserts. Chocolate is heated up and pushed out over the sides like a fountain. Items such as bananas, strawberries, and nuts are then dipped in to get coated in the chocolate.