Chocolate Fondue

[Rhiannon]

Anyone know how to 'do' a chocolate fondue without the chocolate burning? When it burns it tastes truly disgusting and the whole thing is ruined. Someone suggested adding cream. Any ideas? TIA.

This was on a website for a fondue set for sale.

"It is important to make chocolate fondue in a vessel that inhibits scorching, and to use a low, cool flame. This is to prevent burning the delicate, smooth ingredients that go into the mixture?chocolate, cream, liqueur, and seasonings. "

Recipe sites say you should use a heavy based pan , don't know if you have been doing that.

Hth.

Also found this which might help.

Don't heat it directly, put the chocolate, cream and liqueur into a heatproof bowland put this into a pan of boiling water.

My never-fail method is to grate (or chop in food processor) the chocolate into the fondue pot and heat double or single cream in a saucepan until almost boiling (it mustn't boil or there'll be a skin), then pour the hot cream over the chocolate, stirring all the time. Then add a spoon or so of liqueur, slowly, mixing really well all the time (you have to do it this way, otherwise the addition of liquid makes the chocolate 'seize' and go solid and lumpy). If you don't want booze, then a little juice or diluted flavoured syrup will do. This slows down the setting of the chocolate, but thickens it just enough that you can get a really good dunk with your cake or fruit or whatever. It is important to keep the fondue hot either by using a really heavy pot or pan over the tiniest flame possible or on a gentle hotplate, or, if you pot or pan is thin (ie ordinary saucepan) then over hot water.

It also helps to use good chocolate. My favourite combo is 70% chocolate, double cream & Drambuie.

OK, I admit I've done this before...several times.