Tuesday, March 29, 2005

Chocolate fondue

My housemate and I made strawberries dipped in chocolate fondue today. It was fun!

Chocolate was melted in a hot water bath, and a teaspoon of cooking oil was added to regulate the chocolate’s properties. When blended with oil, the chocolate (at room temperature) is more of a hard, thick paste rather than a rigid, brittle solid. This step is particularly important as the chocolate coating should not crack and fracture.

Dark chocolate was first used to coat the berries to about ¾ its full height. White chocolate was then used to coat a second layer up to about half the berry’s full height. The result was a white tip, a dark brown band, a red head, finally topped off with a tuft of green leaves.


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