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...
