Chocolate Fondue With Fresh Fruits
Ingredients:
½ pound of noble chocolate half bitter grated or chopped very well
1 can of sour cream, with whey
4 tablespoons of honey, or
4 tablespoons (sugar) sugar or sweetener powder
(Own for oven and stove).
4 tablespoons (brandy) of brandy, or cocoa liquor
Other Ingredients:
500 grs. Of whole strawberries without the sheets washed, then dry with paper towel.
500 grs. Diced apples or strips washed and well dried.
500 grs. Of grapes Italy
500 grs. Various fruit cut into strips or cubes: melon, papaya, pineapple in pieces, orange slices without skins, Kiwi, pear, bananas etc.
Way of preparing:
Chop the chocolate on a board with a large serrated knife or grate in thick drain.
Melt the chocolate in a water bath according to the instructions below.
Place the chopped chocolate in a very dry refractory. Book it.
Bring another pan to the fire with cold water when it starts to form balls, the temperature is 90 º C.
Turn off the heat by frying the refractory with chopped chocolate, do not stir, leave until the chocolate begins to melt, stirring with a wooden spoon or silicone, until the chocolate is all melted.
If it has not melted yet, repeat the same procedure as above.
Add the cream slowly, mix well, until it is a smooth cream, add the honey and the liquor.
Place the fondue in the Rechaud (crock pot with the spiriteira) leave on the table with the fire access.
Each person spits a fruit with a long cordon (fondue) after passing the hot chocolate fondue.
Take the fork to your mouth to eat naturally, repeat the operation as many times as necessary with the same fork.
Note:
You can use the chocolate fondue as a fruit topping or fruit salad, or pies.
Ingredients:
½ pound of noble chocolate half bitter grated or chopped very well
1 can of sour cream, with whey
4 tablespoons of honey, or
4 tablespoons (sugar) sugar or sweetener powder
(Own for oven and stove).
4 tablespoons (brandy) of brandy, or cocoa liquor
Other Ingredients:
500 grs. Of whole strawberries without the sheets washed, then dry with paper towel.
500 grs. Diced apples or strips washed and well dried.
500 grs. Of grapes Italy
500 grs. Various fruit cut into strips or cubes: melon, papaya, pineapple in pieces, orange slices without skins, Kiwi, pear, bananas etc.
Way of preparing:
Chop the chocolate on a board with a large serrated knife or grate in thick drain.
Melt the chocolate in a water bath according to the instructions below.
Place the chopped chocolate in a very dry refractory. Book it.
Bring another pan to the fire with cold water when it starts to form balls, the temperature is 90 º C.
Turn off the heat by frying the refractory with chopped chocolate, do not stir, leave until the chocolate begins to melt, stirring with a wooden spoon or silicone, until the chocolate is all melted.
If it has not melted yet, repeat the same procedure as above.
Add the cream slowly, mix well, until it is a smooth cream, add the honey and the liquor.
Place the fondue in the Rechaud (crock pot with the spiriteira) leave on the table with the fire access.
Each person spits a fruit with a long cordon (fondue) after passing the hot chocolate fondue.
Take the fork to your mouth to eat naturally, repeat the operation as many times as necessary with the same fork.
Note:
You can use the chocolate fondue as a fruit topping or fruit salad, or pies.
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