Fondue And Hot Dips (Paperback) by White, Joanna
Paperback; Published 9/1/2000; 160 Pages; ISBN 9781558672543
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Here is a new fondue and dip collection to meet the demand for this endlessly popular serving style. Fondue pots offer a simple, but always delicious, casual approach to entertaining and family eating, and this book will give you a vast variety of ways to keep yours filled with creamy cheese fondues, both lean and hearty hot dips, luscious sweet dips and every manner of warm concoctions dip-able.
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Remember that when melting chocolate for a chocolate fondue, never add water! Adding water to chocolate causes it to "seize"- meaning the cocoa particles separate from the cocoa butter, causing it to become grainy and unusable. Instead, use a few tablespoons of cream to melt chocolate- and make sure to gently warm the cream before adding it to the melting chocolate.