Butter, margarine, confectioners sugar, heavy cream, evaporated milk, condensed milk, brandy, vanilla extract. What do all these things have to do with chocolate? Why not add Eye of Newt to the mixture?
Fondue recipes proliferate. Many are unduly fancy. Some are simply mired in preconceived notions about food inherited from the roly-poly days when butter and flavorings were the esteemed foundations upon which we constructed our culinary fantasies. Sometimes it’s nice to dispense with the curlycues, or more savagely, just take those crusty habits out to pasture and put them out of their misery.
The other day at our Himalayan Salt Block Cooking Class we made an original sort of chocolate fondue. More viscous, richer, more complex, and, (of all things) crunchier than your typical fondue, we ate fondue was at once more sophisticated and yummier. The only ingredient in the fondue is chocolate.
No good pictures of our Himalayan Salt Block Very Dark & Nibby Chocolate Fondue have survived for posterity, but a shot taken that evening (right) gives an idea of the basic setup. The Himalayan salt block works like a double boiler, protecting the chocolate from excessive heat while contributing the temperature stability necessary to work the melting chocolate without allowing it to separate into oil and solids. The salt block also makes a beautiful serving platter. Because there is virtually no moisture in chocolate, the Himalayan salt block does not add any perceptible amount of saltiness to the chocolate. To prepare this dish, you will need the following: