French for “melt.” Fondue typically refers to a sweet or savory sauce that has been warmed in either a fondue pot or other vessel that is served communal-style with fresh fruit, crudité, cake, or French bread placed on skewers for dipping. Cheese fondue consists of melted cheese, seasonings, and often wine or liqueur. Chocolate fondue is melted chocolate and cream, and sometimes liqueur. Fondue bourguigonne is a variation wherein cubes of beef are cooked in a pot of hot oil and used to dip into other sauces.
If you happen to have a lentil grinding machine sitting around, you can do what pastry chef-instructor Jürgen David of The FCI did, make your own microbatch of chocolate. It’s as easy as grinding, conching, and some good old-fashioned tempering. Chef Jürgen tells us how. A while ago, Dave Arnold [director of culinary technology at … Continue reading →
Follow Us on Twitter!