Fun Fondue Facts (say that 5x fast) | Purdys Chocolatier (2024)

FAQs

What are some fun facts about chocolate fondue? ›

Chocolate fondue was invented in New York City in the early 1960s...by a Swiss. Konrad Egli, owner of the restaurant Chalet Suisse, wanted to add a dessert version of fondue to the menu. His version of chocolate fondue had chocolate, heavy cream and kirsch, a type of cherry brandy that's originally from Germany.

1. Fondue is over 400 years old! Written records of fondue date back to the late 17^th century, when a bare bones version of the dish calling for cheese, wine and bread for dipping appeared in a Swiss cookbook.

What Type of Chocolate Is Best for Fondue? We recommend using either semisweet or bittersweet chocolate chips, or a combination of both. The difference between semisweet and bittersweet chocolate is the percentage of cacao in each.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland".

What most people don't know, however, is that fondue can be traced back centuries earlier to almost 800 BC, during the times of Homer's Iliad. Literature from that era describes a mixture of goats or sheep's milk cheese with wine and flour—something shockingly similar to today's fondue!

It's made by melting one or more types of cheese and combining it with cornstarch, white wine, and flavorings to produce a warm, bubbly pot of cheese into which bread and other food can be dipped.

All – Pair champagne, sparkling or fortified wines with any type of chocolate to find a combo that tickles your taste buds!

Which chocolate is easiest to melt? ›

On the other hand, milk chocolate contains more milk solids and sugar, which lowers its melt point, making it more easily melted.

Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.

A caquelon (French: [kak. lɔ̃]) is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot.

Usually fondue fuel is methyl hydrate, also known as methanol, methyl alcohol, or wood alcohol. Most fondue burners have a fiberglass batting inside them to soak the alcohol up and act like a wick, you do not want to overfill the burner because you do not want to spill burning alcohol and start a fire.

FUN FACTS ABOUT CHOCOLATE WAFERS The commercial version of the chocolate wafer gets its start in 1924 when the National Biscuit Company (NABISCO) began selling them in tins along with sugar wafers and ginger wafers.