» Why do you need to add cream or milk to chocolates in a fondue pot?

Why do you need to add cream or milk to chocolates in a fondue pot?

Posted by admin on February 26th, 2010 and filed under chocolates | 2 Comments »

Ok, so I just got a fondue pot (not fountain), and all the "recipes" I’m seeing seem to include adding cream or some type of milk to the chocolates in the pot. I don’t understand why. Wouldn’t simply just melting chocolate be enough? What’s the reason for the additions?

You need to add it so it can make the chocolate more creamy and rich. It taste MUCH better with cream and/or milk. Try it without, then with. You taste a difference

2 Responses

Compassion4Fashion Says:
February 27th, 2010 at 12:14 am
You need to add it so it can make the chocolate more creamy and rich. It taste MUCH better with cream and/or milk. Try it without, then with. You taste a difference
References :
Charlotte Says:
February 27th, 2010 at 12:36 am
The taste is better, (you can also add some kind of liquor, Bailey’s, amaretto, brandy, etc), chocolate on its own burns very easily, (and tastes and smells absolutely terrible once it burns), and the cream prevents that, and the texture is improved; it’s smoother and silkier, and thinner, which makes it more suited to dipping.
References :

Chocolates