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Chocolate Fondue: This Chocolate Is Best

Chocolate fondue: The cocoa content determines the taste

In principle, you can melt any chocolate for your fondue – including the leftover Easter bunny or Santa Claus.

  • The color doesn’t matter either: from light to dark, anything is possible.
  • However, you should keep in mind that the cocoa content affects the taste. If you use very dark chocolate, the cocoa content is correspondingly high – and a high cocoa content means a bitter taste. This is not for everyone.
  • You should not compromise on the quality of the chocolate, after all, it is the main ingredient of the meal.
  • Quality chocolate not only tastes better. Cheap products usually have higher sugar content. This has a negative effect on the reliability of the chocolate.

Fondue with couverture – also possible

You can also make a fondue with couverture instead of chocolate.

  • The fat content of the couverture is higher than that of the chocolate bar. That’s why couverture melts more easily and doesn’t become tough if the fondue stretches out a bit during the party.
  • However, you can clearly taste the fat in the couverture. In terms of taste, high-quality chocolate is the better choice.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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