Back to Back Issues Page
Fun with Fondue #15 -- Avoid This Chocolate Fondue Mistake
October 24, 2013

I hope you’re doing well!

The last few months have been a little crazy for me, but things have finally slowed down a bit… So here’s the latest installment of my fondue newsletter.

Since Halloween is just around the corner, I’ll talk about how to make fondue out of left-over chocolate and I'll explain how to avoid a fatal mistake when melting chocolate in the microwave.

Monthly Tip - Chocolate Fondue Mistake

When making chocolate fondue, you must be careful with your melting temperature. While it may be tempting to put chocolate in a microwavable bowl and ‘cook’ it on ‘high’ for a few minutes or put it on direct heat on the stove top, you’ll end up ‘burning’ your chocolate or turning it into a lumpy and grainy mess.

Once burnt, you can’t fix it. You’ll need to get new chocolate.

So…. How do you melt chocolate in the microwave?

Slowly and on low heat.

  1. Break it into chunks (the smaller the better, but no need to go crazy)
  2. Melt it on ‘low’ for about 30 seconds at a time
  3. Check, stir and repeat until fully melted (last intervals will likely be shorter)

Time will vary depending on your microwave and how ‘low’ you can go. Some people may be able to get away with ’60-second intervals’ (especially for the first couple of times), but as your chocolate starts melting, reduce the time, and go with 10 second bursts (always on low power).

It’s important to ‘stir’ each time, even though a quick visual inspection may indicate that your chunks haven’t melted much. It’s because chocolate will melt from the inside-out in the microwave, so looks can be deceiving.

Note: make sure to use a ‘dry’ spoon to stir your chocolate. You can keep re-using the same spoon (and leave whatever chocolate on it), but don’t rinse your spoon or do anything that would ‘add water’ to your chocolate as it will make the mixture clumpy.

Monthly Recipe Recommendation

Depending on your left-over candy (or what your kids want to share with you), you may want to try one of these recipes:

Got different types of chocolate bars?
The idea is the same, no matter what type of chocolate you have.

  1. You melt your chocolate (or caramel squares) slowly, on low heat.
  2. You add a little bit of dairy (milk, condensed milk, cream, etc.) to adjust the consistency and sweetness.
  3. You can add a little bit of liqueur or non-alcoholic flavouring as well (vanilla, orange, mint...) (optional).

You’ll find lots of fruit and other dipper recommendations with the recipes posted above.

Update on Illuminated Fondue Forks

illuminated fondue forks

The LED fondue forks are officially available for purchase! If you'd like to learn more about these illuminated forks or be one of the first people to own such unique fondue forks, visit

Food For Thought

"There is nothing better than a friend, unless it is a friend with chocolate"

- Linda Grayson

That's it for now. If you’d like me to answer a specific question in next month’s newsletter, please contact me.

Want more fondue tips and ideas?
Visit our site and browse through our collection of fondue recipes or explore our new fondue site in French.

You'll hear back from me in a few weeks.

Until then, be careful with open flames, and have fun with fondue!


Caroline Begin

Back to Back Issues Page