Oil-Less Chocolate Fondue?

I got a fondue kit. In the recipe, it says to add 2 tablespoons oil to the chocolate before cooking it. However, this tasted crappy and set weirdly and softly.



Are there any tricks to avoiding using oil completely?



I added milk instead, and it was excessively thick and wouldn't set.



Will it work with plain chocolate? I was thinking that this might be too thick.



Does anyone have suggestions for a recipe that will set and taste normally as chocolate usually does?



thanks in advOil-Less Chocolate Fondue?
I use butter in all of mine...it is not gross like flat out oil and I have never had a problem with "gloppy". Actually...the butter seems to make it nice and smooth.Oil-Less Chocolate Fondue?
I know this is similar, but, this is what I do. I add a tablespoon of Crisco. Make sure you use good chocolate. I'm sure that's part of your problem. I use a more expensive chocolate and mine always tastes really good.Oil-Less Chocolate Fondue?
Because of consistency, you do need to add something, whethor it's oil or butter OR paraffin (yup - wax, really) - make sure you're using something that really compliments your chocolate (peanut oil will be MUCH better than olive oil). A high-quality chocolate will also do you much better. Another think might be the kind of chocolate - I've found that the darker the chocolate, the faster it will set up when I'm dipping things like strawberries or pretzels.



You might keep in mind that fondue recipes aren't necessarily made for setting up - usually with a fondue pot, you just want the chocolate to stay on the dipped thing on it's way to your mouth as the other people using the pot dip their tasty dessert items in as well.



For setting up, the other thing to keep in mind is the weather. Warmer or more humid days can be dreadful on chocolate - also, make sure you aren't setting things anywhere near window light or heating vents, and keep an eye on things like steam from the dishwasher or sink. I never thought about that kind of thing until I moved to Atlanta and discovered a whole new world of problems with making food dry and not melt-y. Good luck!



(I also include links to some recipes with different additions - peanut butter, cream, etc).