Baker Sweet Maker - Shirl Gard
Chocolate Fondue
Author: Shirl Gard
The preparation of this recipe is like making a ganache and was inspired by a Valrhona recipe that I got years ago at a professional demo that I attended. In fact, I've always called this recipe Valrhona Chocolate Fondue and used their semisweet chocolate, either Equatoriale 55% or Caraque 56% to make it. If you have access to Valrhona, definitely use it, but other semisweet chocolates work as well. I've made this recipe many times, dating back to when I was pastry chef at Wheatleigh. It is fun creating the fruit presentations to go with the fondue. You can have fun too; it's a chance to get very creative.

YIELD: ABOUT 700g (1½ lb) FONDUE
INGREDIENTS
  • 150 grams heavy cream (2/3 cup)
  • 150 grams milk (2/3 cup)
  • 80 grams glucose syrup (or light corn syrup) (1/4 cup)
  • 60 grams Trimoline (or honey) (3 Tablespoons)
  • 25 grams sugar (2 Tablespoons)
  • 250 grams semisweet dark chocolate - 54% - 56% cacao (9 oz)
  • 30 grams unsweetened chocolate - P√Ęte de Cacao 100% (1 oz)
  • - Use good quality chocolate such as Valrhona Equatoriale 55% or Caraque 56%
  • - Or Lindt, Ghiradelli's, or Trader Joe's semisweet available in local stores
  • 745 grams = Total 26 oz (1# 10 oz)
INSTRUCTIONS
  1. BRING first 5 ingredients just to a simmer in small saucepan. Do not boil or milk will curdle.
  2. CHOP chocolates and place in mixing bowl.
  3. POUR hot cream mixture over the chocolate. Let sit 5 minutes without stirring. Note: if you are in a hurry, you can take a short-cut here and not use the classic "ganache method". When the cream mixture comes to a simmer, just remove from the heat and throw the chopped chocolate into the pan and proceed from there.
  4. SWIRL mixture gently in a circular motion, using a rubber spatula, until smooth and all the cream is incorporated.
  5. BLEND with a bar mixer a minute or so to smooth out even more, until completely homogenized.
  6. FONDUE should be very smooth and shiny with no lumps.
  7. POUR into fondue container and place over a warmer for serving.
  8. SERVE with an assortment of fresh fruit and berries, cubes of pound cake, brownie bites, small cookies, biscotti, marshmallows and graham crackers (s'mores fondue), or anything else you can think of that would be good dipped in warm chocolate. You can make your assortment as big as you like or you can keep it small and simple, depending on how many people you are serving. Small and simple could just be strawberries, brownie bites, and poundcake cubes or an assortment of store-bought cookies with strawberries. But.......whatever you serve, always include strawberries. They are a classic accompaniment to chocolate fondue; besides that, they are delicious with the warm chocolate and add color to your assortment.
  9. STORE left-over fondue in air-tight container in refrigerator for up to two weeks, or freeze for longer storage. When ready to use, warm gently in a bowl over simmering (not boiling) water, stirring often, until smooth.
Recipe Ancestry Notes:
Adapted from a professional Valrhona chocolate recipe (2000).
Recipe by ShirlGard at https://shirlgard.com/chocolate-fondue/