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Problem with chocolate fondue |
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#1 |
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Forum Member
Join Date: Oct 2005
Location: Middlesex
Posts: 4,482
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Problem with chocolate fondue
I wonder if any of you good people can help.
I've been to two dinner parties recently where pudding was a chocolate fondue. All was going well, the chocolate (dark) had melted over a bain marie, the cointreu was added, still looking good at this point, but it all went a bit pear shaped when the cream was added, and the chocolate turned into a horrible, curdling, lumpy stodge. Was it too hot, too cold when the cream was added, or should there have been no cream? I've never done one, and am never likely to - they seem doomed to failure. |
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#2 |
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Forum Member
Join Date: Nov 2005
Location: Fens
Posts: 455
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I would say no cream as that would be cold and start to set the chocolate.
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#3 |
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Forum Member
Join Date: Jan 2004
Location: Scotland
Posts: 1,010
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I would say if cream had to be added it should have been nearly boiling when it was.
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