Santa brought an electric fondue pot - the cheese fondue came out fine but the chocolate broke. The chocolate recipe I followed came from the book with the fondue pot.
Basically it was half-and-half and heavy cream - heat till a good simmer. Turn heat down, add bittersweet or semisweet chocolate - I did half bitter, half semi. The bittersweet was GHirardelli 60% cocoa bittersweeet chocolate chips. The semisweet was Nestle's miniature chips.
At first it looked fine, then it started to look thick and clumpy so I added more heavy cream and that made it smooth again. Then after a few minutes it totally broke - the chocolate was almost lumpy looking and there was a layer of what appeared to be oil. I tried to stir it up but to no avail. I didn't want to add more cream. It tasted fine - just looked bad.
The heat settings were at #5 to get the cream heated, then turn doen to #3.5 while adding the chocolate and eating. So I know it didn't burn....
What do you think happened? Did I use the wrong chocolate? Why did it break?
Thanks,
Tess
Basically it was half-and-half and heavy cream - heat till a good simmer. Turn heat down, add bittersweet or semisweet chocolate - I did half bitter, half semi. The bittersweet was GHirardelli 60% cocoa bittersweeet chocolate chips. The semisweet was Nestle's miniature chips.
At first it looked fine, then it started to look thick and clumpy so I added more heavy cream and that made it smooth again. Then after a few minutes it totally broke - the chocolate was almost lumpy looking and there was a layer of what appeared to be oil. I tried to stir it up but to no avail. I didn't want to add more cream. It tasted fine - just looked bad.
The heat settings were at #5 to get the cream heated, then turn doen to #3.5 while adding the chocolate and eating. So I know it didn't burn....
What do you think happened? Did I use the wrong chocolate? Why did it break?
Thanks,
Tess