New International Fondue Cookbook (Paperback) by Simmons, Bob & Colleen
Paperback; Published 1/1/1990; 103 Pages; ISBN 9781558670082
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You'll find traditional cheese and meat fondues in this modern book, and much more! Look for delicious oriental hot pots, tempura, spicy hot dips, and tempting confections.
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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.