My boyfriend and I made chocolate fondue for the first time this weekend. It
came out very good, and we enjoyed it from our fondue pot for about 20 minutes.
However, it was impossible to regulate the temp in the pot, and the chocolate
would boil and start to burn periodically, forcing us to remove it from the
heat.

What is the secret to keeping the chocolate at the right temp in the pot?

-Jen
Half the people you know are below average. -Steven Wright

JLove98905 wrote:

> My boyfriend and I made chocolate fondue for the first time this weekend. It
> came out very good, and we enjoyed it from our fondue pot for about 20 minutes.
> However, it was impossible to regulate the temp in the pot, and the chocolate
> would boil and start to burn periodically, forcing us to remove it from the
> heat.
>
> What is the secret to keeping the chocolate at the right temp in the pot?

What kind of pot did you use? Generally, chocolate fondues are done in
a ceramic pot with a candle under it for warmth.

Pastorio

>What kind of pot did you use? Generally, chocolate fondues are done in
>a ceramic pot with a candle under it for warmth.

We used a metal fondue pot, with sterno under it. (The same one we bought for
cheese fondue.) Maybe that's the problem? Is there something other than sterno
which burns at a lower temp? Or is it the ceramic that's the secret?
-j

-jen
Half the people you know are below average. -Steven Wright

>Generally, chocolate fondues are done in
>>a ceramic pot with a candle under it for warmth.

-------------------------
I think it is the candle that is the secret.
Try it.

On 16 Feb 2004 18:24:17 GMT, OSPAM (JLove98905)
wrote:

>>What kind of pot did you use? Generally, chocolate fondues are done in
>>a ceramic pot with a candle under it for warmth.
>
>We used a metal fondue pot, with sterno under it. (The same one we bought for
>cheese fondue.) Maybe that's the problem? Is there something other than sterno
>which burns at a lower temp? Or is it the ceramic that's the secret?

I have produced burned cheese fondue in a ceramic arrangement over a
candle flame. Well, only one spot was burned in the pot, but you gotta
consider the characteristics of the heat source. Sterno is probably
way too hot for chocolate, which requires *very* delicate heat for
most purposes. Intuitively, I would think that some sort of
double-boiler would be the only arrangement that would work for more
than a very short time. YMMV.

In article >,
OSPAM says...
>My boyfriend and I made chocolate fondue for the first time this weekend. It
>came out very good, and we enjoyed it from our fondue pot for about 20 minutes.
>However, it was impossible to regulate the temp in the pot, and the chocolate
>would boil and start to burn periodically, forcing us to remove it from the
>heat.
>
>What is the secret to keeping the chocolate at the right temp in the pot?
>
>-Jen
>Half the people you know are below average. -Steven Wright
>
>
>
Most good fondue pots have a little lever that goes over the can of
sterno that will regulate the level of flame. If yours has that feature,
just turn the flame down on the sterno. If it doesn't, it shouldn't be
too difficult to find at a culinary or restaurant supply store.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

Frogleg wrote:

> On 16 Feb 2004 18:24:17 GMT, OSPAM (JLove98905)
> wrote:
>
>>>What kind of pot did you use? Generally, chocolate fondues are done in
>>>a ceramic pot with a candle under it for warmth.
>>
>>We used a metal fondue pot, with sterno under it. (The same one we bought for
>>cheese fondue.) Maybe that's the problem? Is there something other than sterno
>>which burns at a lower temp? Or is it the ceramic that's the secret?

Candle and a relatively small container that will hold heat for a good
while. Ceramic does that best. Not secrets. Laws of physics.

> I have produced burned cheese fondue in a ceramic arrangement over a
> candle flame. Well, only one spot was burned in the pot, but you gotta
> consider the characteristics of the heat source.

Candle flame is generally too cool to sustain a classic cheese fondue
at proper temperature and texture. But that "burned" area is called
the "mother" of the fondue and is pretty tasty. It's rather prized
among aficionados. Like fried cheese. Can be crisp and have that
wonderful cooked cheese flavor. Scrape it off the bottom during the
mean. Another will form.

> Sterno is probably
> way too hot for chocolate,

Exactly so.

> which requires *very* delicate heat for
> most purposes. Intuitively, I would think that some sort of
> double-boiler would be the only arrangement that would work for more
> than a very short time. YMMV.

For a large quantity or for infrequent dipping over a long time, the
double boiler idea is probably optimal. But, even so, there's still a
heat issue. Boiling water is too hot, too. What I've done is put water
at about 135F in the bottom with a candle under it to try to keep it
in that neighborhood. Chocolate fondues demand frequent stirring so
that hot spot over the candle or the hot bottom from the double boiler
don't scorch the chocolate and make it granular.

Pastorio

"Frogleg" > wrote in message
...
> On 16 Feb 2004 18:24:17 GMT, OSPAM (JLove98905)
> wrote:
>
> >>What kind of pot did you use? Generally, chocolate fondues are done in
> >>a ceramic pot with a candle under it for warmth.
> >
> >We used a metal fondue pot, with sterno under it. (The same one we bought
for
> >cheese fondue.) Maybe that's the problem? Is there something other than
sterno
> >which burns at a lower temp? Or is it the ceramic that's the secret?
>
> I have produced burned cheese fondue in a ceramic arrangement over a
> candle flame. Well, only one spot was burned in the pot, but you gotta
> consider the characteristics of the heat source. Sterno is probably
> way too hot for chocolate, which requires *very* delicate heat for
> most purposes. Intuitively, I would think that some sort of
> double-boiler would be the only arrangement that would work for more
> than a very short time. YMMV.

I've got an electric fondue pot which works great! There is a circular
temperature guage that you can adjust. I think West Bend makes it. A quick
search gave me this:
http://www.chefscatalog.com/store/ca...rch&itemId=cpr
od2930278

I love mine. My parents had one just like it back in the '70's. A couple
of years ago my mom went to the West Bend Outlet Store in West Bend, WI (she
lives in Wisconsin) and she discovered that West Bend was making the
electric pots again, she bought my sister, me and my brother each one.
It's just sooooo much easier to not have to deal with overheating. I highly
recommend one.

kili

(Disclaimer - I do NOT work for West Bend, just like the product.)

"kilikini" > wrote in
:

>
> "Frogleg" > wrote in message
> ...
>> On 16 Feb 2004 18:24:17 GMT, OSPAM (JLove98905)
>> wrote:
>>
>> >>What kind of pot did you use? Generally, chocolate fondues are done
>> >>in a ceramic pot with a candle under it for warmth.
>> >
>> >We used a metal fondue pot, with sterno under it. (The same one we
>> >bought
> for
>> >cheese fondue.) Maybe that's the problem? Is there something other
>> >than
> sterno
>> >which burns at a lower temp? Or is it the ceramic that's the
>> >secret?
>>
>> I have produced burned cheese fondue in a ceramic arrangement over a
>> candle flame. Well, only one spot was burned in the pot, but you
>> gotta consider the characteristics of the heat source. Sterno is
>> probably way too hot for chocolate, which requires *very* delicate
>> heat for most purposes. Intuitively, I would think that some sort of
>> double-boiler would be the only arrangement that would work for more
>> than a very short time. YMMV.
>
> I've got an electric fondue pot which works great! There is a
> circular temperature guage that you can adjust. I think West Bend
> makes it. A quick search gave me this:
> http://www.chefscatalog.com/store/ca...t=search&itemI
> d=cpr od2930278
>
> I love mine. My parents had one just like it back in the '70's. A
> couple of years ago my mom went to the West Bend Outlet Store in West
> Bend, WI (she lives in Wisconsin) and she discovered that West Bend
> was making the electric pots again, she bought my sister, me and my
> brother each one. It's just sooooo much easier to not have to deal
> with overheating. I highly recommend one.
>
> kili
>
> (Disclaimer - I do NOT work for West Bend, just like the product.)


With several people crowded around a fondue pot for a meat fondue, it's
also much easier not to have to take the pot back to the cooktop to
reheat the oil to proper cooking temperature. I've never seen an alcohol
stove that could keep up with the pace.

Wayne

Wayne Boatwright wrote:

> "kilikini" > wrote in
> :
>
>
>>"Frogleg" > wrote in message
. ..
>>
>>>On 16 Feb 2004 18:24:17 GMT, OSPAM (JLove98905)
>>>wrote:
>>>
>>>
>>>>>What kind of pot did you use? Generally, chocolate fondues are done
>>>>>in a ceramic pot with a candle under it for warmth.
>>>>
>>>>We used a metal fondue pot, with sterno under it. (The same one we
>>>>bought
>>
>>for
>>
>>>>cheese fondue.) Maybe that's the problem? Is there something other
>>>>than
>>
>>sterno
>>
>>>>which burns at a lower temp? Or is it the ceramic that's the
>>>>secret?
>>>
>>>I have produced burned cheese fondue in a ceramic arrangement over a
>>>candle flame. Well, only one spot was burned in the pot, but you
>>>gotta consider the characteristics of the heat source. Sterno is
>>>probably way too hot for chocolate, which requires *very* delicate
>>>heat for most purposes. Intuitively, I would think that some sort of
>>>double-boiler would be the only arrangement that would work for more
>>>than a very short time. YMMV.
>>
>>I've got an electric fondue pot which works great! There is a
>>circular temperature guage that you can adjust. I think West Bend
>>makes it. A quick search gave me this:
>>http://www.chefscatalog.com/store/ca...t=search&itemI
>>d=cpr od2930278
>>
>>I love mine. My parents had one just like it back in the '70's. A
>>couple of years ago my mom went to the West Bend Outlet Store in West
>>Bend, WI (she lives in Wisconsin) and she discovered that West Bend
>>was making the electric pots again, she bought my sister, me and my
>>brother each one. It's just sooooo much easier to not have to deal
>>with overheating. I highly recommend one.
>>
>>kili
>>
>>(Disclaimer - I do NOT work for West Bend, just like the product.)
>
> With several people crowded around a fondue pot for a meat fondue, it's
> also much easier not to have to take the pot back to the cooktop to
> reheat the oil to proper cooking temperature. I've never seen an alcohol
> stove that could keep up with the pace.

I use a cast iron plumber's lead melting pot (holds about a quart of
oil) for oil fondues. Heat the oil in the pot to 365 and put it over
alcohol and it'll last 30 minutes or so at cooking temp.

Hard to find the pots nowadays since drain pipes are plastic not iron.

Pastorio