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Problem with chocolate fondue
ff999
06-01-2008
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.
RootsFran
06-01-2008
I would say no cream as that would be cold and start to set the chocolate.
PeaseBlossom
06-01-2008
I would say if cream had to be added it should have been nearly boiling when it was.
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