Curdled Chocolate Fondue

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Curdled Chocolate Fondue

by Cocktailer ^Pro @ 12/02/07 – 21:03:53

It is a mystery. I've made chocolate fondue many times. I used the same chocolate, the same cream, the same pans and the same method. But this time it curdled.

Instead of the cream making the melted chocolate go even more creamy and runny, it actually turned into a lumpen mess. So we tried again but this time warmed the cream and added it to the chocolate. And it did it all over again.

Curious.

Anyways, here's the mess. That yellow stuff is the congealed fat from the cream. Looks terrible, but I used some of it for an easy-peasy no-flour chocolate cake today. Boy, it's lip-smacking gooey good.

Now what to do with the rest of it...
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11 Comments on Curdled Chocolate Fondue

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- sminchin ^Pro
- 12/02/07 @ 21:07:58
My man, cuisine-genius that he is, says that you're over-heating the chocolate and you need to add a teaspoon of cold milk and whisk it in

Hope that helps
- - Cocktailer ^Pro
  - 12/02/07 @ 21:43:44
  Hmm, maybe. Thing is, I really haven't had this problem before and I've used the fondue pan a good few times. Maybe I started with the chocolate too high, like your genius suggests.
  
  I have indulged my frustrations in eating a lot of the cake I just made. Gulp. Burp.
  - - sminchin ^Pro
    - 13/02/07 @ 09:30:04
    My genius was brought up around here and so thinks he is King of Fondues
    - - Cocktailer ^Pro
      - 13/02/07 @ 09:31:53
      I bow to his higher knowledge.
      
      "Long reign the King of Fondues! Hurrah! Hurrah! And thrice Hurrah!"
      - sminchin ^Pro
        
        13/02/07 @ 09:52:03
        
        Indeed
        
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- menhir
- 12/02/07 @ 21:19:49
I wondered whether those things ever curdled. Although, in this instance I am not sure if you actually used the fountain shaped thing over which chocolate flows - I know nothing about the way that sort of equipment works - or whether you used an bog standard fondue pan on a fired base. I've got one of those, got it as a gift over 20 years ago. It got used for savoury fondues as the pan that came with it was a lot stronger than the usual light weight deep fry-up one.

I'm now wondering whether I should try the choccie fondue. I like the cake idea. Have you thought of a tray-bake to hand around to the work mates, that's if the butter/cream hasn't gone off yet.
- - Cocktailer ^Pro
  - 12/02/07 @ 21:47:42
  Now, the chocolate fountain thing, I tried at Christmas with some friends. That was fun too.
  
  This is a bog-standard fondue set, the type that every Dutch household seems to possess. I find the cheesy variety way too much, but strangely can eat my own body weight of the chocolate variety.
  
  I shall make more cake once I have eggs and flour. I'm not a cake making kinda gal, so this is a whole new world opening up in front of me.
  - - menhir
    - 12/02/07 @ 23:22:33
    Don't overdo it... cake is more-ish, you let everyone else have more, and you drool.
    
    I haven't made a cake in years - we or I would have to eat it if one were to suddenly appear out of the ether (well, oven)
    - - Cocktailer ^Pro
      - 13/02/07 @ 09:16:13
      Aha, yes. See what you mean. Guess what I had for breakfast?
      
      [cake]
      - menhir
        
        13/02/07 @ 12:55:03
        
        What kind?
        
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- Guttersnipe
- 04/03/07 @ 23:39:51
Euwww.
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Curdled Chocolate Fondue

11 Comments on Curdled Chocolate Fondue

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