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  • Writer's pictureLori Eisenberger, Owner and Master Chocolatier

Chocolate Fondue

I am often asked how to make a chocolate fondue sauce and this recipe is the easiest and most decadent one I have tried. A chocolate fondue is a great way to follow a Charcuterie board of your favourite meats, cheeses, fruits, breads and nuts. It is so versatile, you can sometimes make one just using ingredients you already have in your pantry!

Recipe below.

Chocolate Fondue

Prepare your dipping items first:

Foods to dip can include fresh fruits, marshmallows, dried fruits and cake croutons* as seen here in our pics, or try biscotti, pretzels, cookies, potato chips....anything you think would be good dipped in chocolate! Cut fruit into bite sized pieces.

Pro Tip: use fruits that are not too watery or juicy - watermelon for example does not work well as the chocolate doesn't stick to the fruit. Peaches, strawberries, apples, pears, apricots, banana, etc are all good choices)

Arrange all on a nice platter and add a small bowl to the centre of your platter.

No fondue forks? No worries - any small forks or wooden picks will work.

Prepare the sauce:

12 oz (350 g) of a good quality chocolate (we use Callebaut Pure Belgian Chocolate - available in the Chocolatier's Pantry in our shop)

You can make this using Dark (pictured here), Milk, White, Gold or the new Ruby chocolate!

Place the callets in a microwave safe bowl and then add,

1/2 to 3/4 cup of table cream. The amount used will depend on the chocolate type used and how thin or thick you would like your dipping sauce to be. (Start with 1/2 cup, microwave, mix and then add additional cream by tablespoons to reach the desired consistency.)

Microwave for 1 minute then stir gently until a velvety consistency is reached...dont over mix.

Pour into your small bowl, or you can use one of the chocolate fondue pots that have a small votive candle underneath to keep the sauce warm.


Your chocolate fondue sauce is basically a ganache - if it looks "curdled" - your ganache has "broken". This can be caused by over-stirring or over heating. Don't! You can add hot tap water to your sauce in small amounts (about a tablespoon at a time) and continue stirring until the sauce becomes velvety.

*Cake Croutons: cut pieces of cake (stale is ok!) into 5 cm cubes. Place on parchment paper on a baking sheet. Spray with cooking spray on all sides. Bake at 425 F for a few minutes until they start to toast. Keep an eye on them.


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