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.
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.