How do you make chocolate and cheese fondue?

I'm having a fondue party soon for the first time but I'm not exactly sure on how to make the chocolate or cheese. For the chocolate I know you use semi-sweet chocolate and i've heard you're supposed to use 'heavy cream' but would milk work instead and either way how much per 12 oz of chocolate? As for the cheese, I have no idea how much or what type to use. any help would be appreciated.How do you make chocolate and cheese fondue?
Chocolate Fondue

It's important to maintain moderately low heat (no more than 120掳F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate.



1/2 cup heavy cream

8 oz. semisweet chocolate, chips or finely chopped bar

1 tsp. vanilla extract

1 pound cake, cut into 1-inch cubes

2 pints strawberries, rinsed and hulled



Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.



In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.



Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping. Serves 6.



--Williams-Sonoma

----------------------------



Swiss Cheese Fondue

--The Melting Pot



4 OZ White wine

1/2 TSP Garlic, chopped

SQUEEZE Fresh lemon

1 C Emmenthaler Swiss cheese, grated

1 C Gruyere Swiss cheese, grated

1 TBL Flour or cornstarch

5 TURNS Fresh ground pepper

5 Dashes Nutmeg

1 TBL Kirschwasser cherry brandy



~Breads, cubed (French, Pumpernickel, Rye)

~Granny Smith apples, chunked %26amp; washed in citrus water to prevent browning

~Vegetables, cut (Cauliflower, Carrots %26amp; Celery)



1. Mix the flour, Gruyere, %26amp; Emmenthaler cheeses together. The flour will help keep the creamy texture.

2. Heat the white wine in the fondue pot. Once hot, stir in the garlic and lemon.

3. Slowly add cheese mixture while continuously stirring with a fork.

4. As the cheese melts add more until you achieve the proper consistency (warm honey).

5. Once the cheese is creamy, sprinkle nutmeg sparingly over the top.

6. Lastly, add the Kirschwasser brandy around the side of the pot and blend together.



All dipping items should be skewered and dipped in the cheese. Be careful of the sides and bottom of the fondue pot; the cheese tends to be hotter there.
The chocolate is easy, I have known people to just toss in chocolate and let it melt! Does your fondue pot have a ceramic insert? That is best for chocolate, you put water in the bottom to simmer so your chocolate does not sit on the flame and does not burn. The cheese is a little trickier and a lot of them call for wine. ....



This is my favorite cheese recipe



1/2 pound Swiss-style cheese such as Jarlsberg

1/2 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1 garlic clove, peeled, halved crosswise

1 cup dry white wine

1 tablespoon lemon juice

1/2 teaspoon dry mustard

Pinch nutmegHow do you make chocolate and cheese fondue?
Use separate pots.
In your grocery store by the bananas, they usually have these containers of chocolate circles and just let it melt!How do you make chocolate and cheese fondue?
put it in a pot then that pot in another pot
Here is a cheese one:



500g (or approx 18 oz) Gruyere cheese

300g (or approx 10 oz) Emmenthal cheese

375ml (or approx 12.5 fl oz) dry white wine

4 tablespoons Kirschwasser (cherry liquor)

1 clove garlic, peeled and cut in half

1 tablespoon lemon juice

1 tablespoon cornflour

pinch nutmeg

pinch white pepper

French bread/ baguette, cut into cubes



Rub the inside of the fondue pot with the garlic.

Remove rind from cheeses.

Roughly cut cheese into cubes.

In a small bowl, mix cornflour with Kirschwasser until it forms a paste.

In a large pot over a medium heat on the stove, warm three-quarters of the wine (do not boil!).

Add in lemon juice.

One handful at a time, add in the roughly chopped cheeses, stirring all the time.

Stir constantly until the cheese has melted.

Pour in the last quarter of the wine.

Keep stirring.

Add in the cornflour %26amp; Kirschwasser paste.

Simmer for another couple of minutes, but KEEP STIRRING.

Add in the nutmeg %26amp; white pepper.

Stir for another minute.

Transfer fondue to your fondue pot over a fondue burner.

Serve immediately with cubed French bread.

Keep stirring the delicious fondue with your fondue fork and French bread in a figure-8 shape so that the fondue doesn't get lumpy

----

CARAMEL FONDUE



2 (14 oz.) bags caramels

1 (5 oz.) can Carnation evaporated milk

1 (10.5 oz.) bag miniature marshmallows

Assorted cut fruit for dipping - ex. apples, pineapple, cherries, bananas, etc.



Melt caramels in a large double boiler, stir frequently. Stir in milk and marshmallows slowly until completely blended together.

Transfer to fondue pot and serve with cut fruit for dipping. Toss apples in lemon juice to keep from browning.



--------------------------------------鈥?br>


CHEDDAR CHEESE FONDUE



1/4 c. butter

1/4 c. flour

2 c. milk

1/2 tsp. salt

Dash pepper

1/2 tsp. garlic powder

1/4 c. sliced green onion

2 1/2 c. Wisconsin sharp Cheddar cheese



Shred the cheese and set aside. With the butter, flour, milk, salt and pepper, make your white sauce. Now add the green onion and cheese, stirring until the cheese is melted. Serve in a fondue pot, with a low flame under it, or another vessel so as to keep the fondue hot. With fondue forks, dip chunks of crusty bread in it.

-------

4 ounces Chablis White Wine

Freshly chopped garlic

Lemon half, covered with lemon paper

50/50 Swiss Cheese blend

50 percent Emmenthaler Swiss Cheese

50 percent Gruyere Swiss Cheese

Fresh ground pepper

Nutmeg

1/2 ounce Krischwasser Brandy

Directions:



Begin with Chablis White Wine Base.

Add demitasse spoon of chopped garlic.

Add 1/2 squeeze of lemon half.

Add the cheese blend using a fork to help aerate.

Continue adding until cheese appears to have the consistency of warm honey.

Add in 5 turns of fresh ground pepper.

Add a dash of nutmeg, aerate again to make cheese a little fluffy.

Pour 1/2 ounce Krischwasser Brandy around the edges.

Pull the cheese away from edge of the pot to allow alcohol to boil out leaving just a hint of cherry flavor to cheese.

Aerate one last time to really give the cheese a smooth consistency.

Serve with:



Freshly cut pieces of Granny Smith Apples

Bite size chunks of French, Rye and Pumpernickel Breads

Celery, Cauliflower and Carrots

---

1 (10 3/4-ounce) can Cheddar cheese soup

1 (8-ounce) package shredded sharp Cheddar

1 cup chunky chipotle salsa

1 cup whole milk

Dippers: cubed French bread, jicama sticks, corn tortilla chips, warm flour tortillas



Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with bread, jicama, tortilla chips, and tortillas.

---

Double Chocolate Fondue



1/2 ounces milk chocolate, finely chopped

10 1/2 ounces semisweet chocolate, finely chopped

1 1/4 cups heavy cream

48 marshmallows



Chocolate and Coconut Cream Fondue



1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez)

12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract



Mean Chef's Chocolate Fondue



10 ounces bittersweet chocolate or semisweet chocolate, chopped into small pieces

1/2-3/4 cup milk or half-and-half or heavy cream (or 1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter)

1/2 teaspoon vanilla extract



To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.

Stir until smooth.



Add more liquid if the sauce seems too thick or look curdled.

Remove from the heat and stir in the vanilla.



Use warm fondue immediately or set aside until needed and rewarm briefly.



Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.

If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.



Leftover sauce keeps several days in the refrigerator.

It is a prefect topping for ice cream.



Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.



For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.



For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.



Butter or cream results in a softer, mellower chocolate flavor.



Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.



If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200掳 F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.



Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel



Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).