December 2013 Volume 1, Issue 6 | Chocolate Fondue

Fondue, the name is fun to say and the food is even more fun to eat and share.
Chocolate Fondue pot truly has everything: A generous two cup capacity allows 2 – 4 people to get their fill, dishwasher/microwave safe for easy use and clean up, a tea light to keep your chocolate warm without overheating it, and the candle power means you are not tied to a power outlet. Could you ask for anything more?

Think for two… Wait, chocolate, the perfect size for two, and it comes in red, Valentine’s Day plans anyone? We can imagine it now, a special holiday dessert offering of Chocolate Fondue for two being brought to the table. The strawberries being elegantly laid on the table between the two while the tea light is lit on the bottom…Picture perfect!

December 2013 – Chocolate Turtle Fondue

Prep Time: 10 minutes

  • 10 oz roughly chopped chocolate*
  • 2 Tbs caramel sauce
  • 2 Tbs heavy cream
  • 1 Tsp corn syrup
  • 3 Tbs salted pecans
  • 1 oz 151 rum for show
  • Assorted dippers – halved strawberries, banana, etc.


  1. In a double broiler melt your chocolate being careful not to exceed 100° F and add the heavy cream in a slow and steady stream while stirring.
  2. Add caramel. If you feel as though your chocolate is too thick, feel free to add additional cream.
  3. To serve with flare, pour into fondue pot, gently pour 151 on top, at an angle so it stays on top and light at the side of the pot. When the flames have been enjoyed for a moment, sprinkle the pecans over the top, stir the chocolate, and enjoy with dippers of your choice.

Serves 6 – 8
Recipe by: Brianna N. Eason

*A quick note on Chocolate- The better the chocolate you use, the more attention you will need to pay because chocolate burns easily. At the same time, the better the chocolate, the better your fondue will end up. While candy store chocolate and chocolate chips may taste wonderful, this is not the ideal chocolate for fondue. The ideal chocolate is called couverture. Please note this is not a brand name but instead refers to the process by which the chocolate has been refined. The brands I prefer include Callebaut, Guittard, and El Ray though there are plenty of other that are exquisite.

blackcube caso cilio durgol emsa seltman woll zenker