Fondue Foible

It’s really a shame that I didn’t document this endeavor with photos.  It would have made for a really good blog post.

Instead, you’re getting a mediocre blog post, with only a generic picture, but, per the request of a few, you’re also getting the recipe.

Our small group met on Sunday night for Bible study and a fondue party.  As one of the four couples who own a fondue pot, we (I) were in charge of one of the dessert pots.

So, I Googled a recipe, decided to quadruple it (ahem, NOT necessary!), and proceeded to dirty every plastic and stainless steel item in my kitchen.

To help you grasp the scope of this culinary quest, here is the original recipe:

Ingredients:

5 ounces of chocolate, chopped.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.
3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.

Directions:

Sift the cocoa into a mixing bowl and then set aside.
Put the water, sugar and corn syrup in a pot and bring to boil.
Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.
Pour the cocoa powder into the solution and blend with a whisk until smooth.
Return the chocolate mixture to the stove and continue cooking over a medium heat.
Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.
Remove from the heat and stir in the chopped chocolate.
Pour into a fondue pot and keep warm.

Now, do a quick little math problem in your head, and quadruple that recipe.

Did you do it?

Did you come up with 2.5 cups of chocolate, 4 cups of cocoa, 6 cups of sugar, 5 cups of water, 3+ cups of cream, and a cup of corn syrup?

That’s a LOT of stuff.

And I attempted to cook it in my large saucepan.  Which, of course didn’t work, so I moved it to my 4 qt. Dutch oven.  Which, also, of course, didn’t work.  So I ended up making fondue in my ginormous pasta pot!

And when it was all said and done, I have enough chocolate fondue to feed an army.  Or at least my subdivision.  I have fondue in Tupperware, in Pampered Chef mixing bowls, in fondue pots, in mason jars, in the fridge, in the freezer.  It’s insanity.

And although it’s not quite as thick as I’d anticipated, it is heavenly.  (For at least today.  Something tells me I’ll be sick of chocolate by Wednesday.)

Enjoy!  (But stick with the regular measurements – trust me!)