How To Avoid The 2 Common Mistakes Folks Make With Chocolate Fondue

When you're looking for a decadent dessert — heck, it could even be an indulgent breakfast — look no further than chocolate fondue. It's melty, sweet, and oh-so customizable with multiple types of chocolate that could be perfect for it, depending on your taste preferences. (Think white chocolate, mint chocolate, and more!) As such, one could argue that the only reason folks aren't making more chocolate fondue is the fear of failing to execute it properly. In comes Nicole Patel, chocolatier and owner of Delysia Chocolatier, to save the day and quell those fears.

Patel explains to Mashed that there are two problems that often arise when it comes to melting chocolate for fondue. One involves overheating, and the other is a matter of getting the proportions of ingredients just right. While the former affects the taste of the finished product, the latter affects the texture. 

Although chocolate seems to have no problem melting on its own, when we try to melt it ourselves, there are loads of issues that can come up, such as accidentally burning it. "Overheating chocolate or using too high a temperature [to melt it] can cause hot spots and scorch the sugars, leading to a burnt taste in the fondue," says Nicole Patel. To avoid compromising the taste of your fondue, she recommends taking it slow. "Heat the chocolate slowly and steadily, using 30-second intervals and stirring well between each increment. This method ensures even melting and prevents burning."

In addition to overheating, one of the other biggest mistakes you can make when melting chocolate for fondue is not starting with completely dry equipment. This can cause the chocolate to seize up and become crumbly — the exact opposite of the texture you want for your fondue.

A classic chocolate fondue should be rich and creamy, therefore its recipe typically calls for chocolate chunks melted with heavy whipping cream. To achieve the perfect texture, Patel once again recommends having patience. "To balance the ratio, add small amounts of cream to the chocolate mixture gradually, stirring well after each addition to incorporate [it] fully before deciding if more is needed," she says. Achieving the correct ratio of liquid to chocolate is important, as "too much or too little can result in a fondue that's either too thick or too thin and runny," according to Patel.