Can I reconstitute chocolate fondue? I'm still in the mopping-up stages of our party...

J

joe

Well-known member
I had about 2 quarts of separated, solidified cheese fondue. I found it made a pretty respectable Mornay sauce when diluted with an equal amount of bechamel. It's in my freezer in 1-pint containers. It's not absolutely smooth but I could add some whole grain mustard to cover the flaws.

But I also have a quart of separated, seized chocolate fondue. Can I melt it into a chocolate sauce? I was going to add some water and whisk like mad over a double boiler. You all have more chocolate knowledge than I do so do you have any ideas? It's only about $10 worth of chocolate but still. I have a party to cater Saturday and I need chocolate for a crepe bar.

The link is to Pat's original recipe. Full disclosure: I used all heavy cream (I needed my half and half for the guests' breakfast!) and I used TJ's Pound-plus Belgian chocolate which has a high cocoa content. I made it and froze it ahead of time--in case that alters the molecular structure of chocolate in a way I'm not aware.

Thanks!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=102

 
Hey Joe, here's a way to repair it: (Haven't tried this, but I trust Sherry Yard):

REPAIRING A BROKEN OR GRAINY GANACHE

If your ganache looks broken or feels grainy, there is still hope for it. To repair a broken ganache, divide it in half. Warm one half over a double boiler to a temperature of 130°F. The fat will melt and pool at this temperature, making the mixture thinner. Cool the remaining ganache to 60°F by stirring it over a bowl of ice. The fat in this portion will begin to solidify, causing the ganache to thicken.

When both halves have reached the desired temperatures, slowly stream the hot ganache into the cold and stir to combine. You can use a food processor for this step by placing the cool ganache into the bowl of the food processor, turning on the machine, and streaming in the warm ganache. The mixture will not fall below 90°F during this procedure, so there is no risk of creating a grainy texture. Combining the two portions of ganache in this way averages the temperature into the optimal working range, and the fat droplets will be suspended evenly in the water.

From "THE SECRETS OF BAKING: SIMPLE TECHNIQUES FOR SOPHISTICATED DESSERTS
by Sherry Yard

 
(Another way is to whisk in a little hot water, little by little, until it's repaired, but I've read

mixed reviews on the results).

 
No ideas; but congrats on the upcoming catering job. Love the idea of a crepe bar. What else do

you have out? Guessing strawberries and whipped cream?

 
Yep, strawberries and whipped cream. I'll try to find some nice peaches too. And maybe caramel sauce

I wish I were making money here but I'm bartering with my dentist. We have a longtime relationship and his family loves to eat. This will be his son's college graduation and I'm sure the crepes will go fast with that age group.

 
They will be gone so quickly and enjoyed by the new grads. I have been looking for an excuse to do

Richard's Bloody Mary bar.... I am thinking of combining the two.

We often have hungarian pancakes here, (similar to crepes), so it is fun to find new ways to serve them. We tend to do use jam and roll them up.

I have fun memories of being in france with dh and he would have crepes everywhere / anytime!

 
I'd like that arrangement with my dentist. You could add a savarin with the fruit & cream.

Sorry, I have absolutely no skills with chocolate.

 
Bartering is good!

I trade at the market all the time. Salsa for grass fed beef, the bones are fantastic for stocks, lamb for chicken salads, potatoes for potato salad, it's a win-win situation.

 
Yep, I met this family when I had a gardening business and the boy who has graduated

had just been born! We started bartering with the gardening when a conversation revealed I hadn't been to a dentist in years, then switched to catering years later.

Jacques and I get top-quality dental care which we couldn't normally afford, and they get food for their events that they could normally not afford either.

 
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