Chocolate Fondue

11 Feb

We are just days from Valentine’s.

So if you feel like sinking your teeth into sugary treats, go for it!

That was my thinking this week, at MoRoCo: a restaurant devoted to sweet decadence, where cacao is king. It was just 9:00 am when I popped down my first 72% chocolate and fleur de sel caramel, and by 10 I was flying on macarons, marshmallows and fondue.

Victor Bastidas, MoRoCo’s Manager of Sales and Events (Ambassador for Sweetness works too) invited me over before opening hours to take a master class in fondue-making with Chef Liam de Souza.

Liam’s the guy below, whom I tried hard to observe in an academic manner as he stirred sweet, melted Valrhona dark chocolate right under my nose…

and all I could really think of was doing this:

Here is his basic fondue recipe, which can be made with white, milk or dark chocolate, and adapted to your heart’s desire. Wishing you pools of warm chocolate happiness this February 14th!

125 g high quality chocolate (Can be white, milk or dark)
60 g heavy whipping cream (35%)
12 g unsalted butter
75 g orange liqueur

1. Heat the chocolate in the microwave until completely melted. (Be sure to stir every 10 seconds or so to avoid burning). Set aside.

2. Gently heat cream in the microwave for about 15 seconds until warm to the touch. Combine chocolate and cream, stirring with a spatula.

3. Warm butter in the microwave for a few seconds, just to melt slightly. Stir into chocolate and cream until well incorporated. Add liqueur and mix until fully incorporated.

4. Pour fondue into a warm porcelain pot and serve with your favorite dipping items such as cubes of fresh fruit, marshmallows, cookies, pound cake and pretzels.

White chocolate:
– Use champagne or raspberry liqueur instead of orange liqueur.

Milk chocolate:
– Use Baileys or cherry or banana liqueur instead of orange liqueur.


– Bring cream to simmering point, add chili flakes and infuse covered in plastic wrap for 20 minutes, then strain before mixing into chocolate.

Dark chocolate:
– Infuse cream with fresh basil (see method above).


– Use Kahlua or peppermint schnapps instead of orange liqueur.

2 Responses to “Chocolate Fondue”

  1. Juliet February 12th, 2011 at 11:27 AM #

    Mouthwatering just reading this! Can’t wait to try out the recipes.

  2. Jenni April 11th, 2012 at 11:40 AM #

    Great post. Some people say chocolate is better then anything. We have to agree 100%. Have to revisit this post.

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