Where can I get the best chocolate and cheese for fondue?

As far as the chocolate, you should only use bittersweet or semisweet chocolate. At this point it is also ideal to remember that the better quality your chocolate the more delicious your fondue!



The initial stages of your fondue should begin with heavy cream that is slowly heated in a saucepan until it begins to simmer. Bittersweet or semisweet chocolate which has already been chopped finely should then be carefully positioned in to the simmering heavy cream that has been removed from the burner and left to rest. As it stands the chocolate begins to melt in to the cream and then must be stirred carefully. If you want to add any liqueur such as brandy in to your chocolate for additional flavor you should complete this step before stirring the mixture. The final chocolate mixture must then be poured in to your fondue pot and it must be kept warm and as with all fondue should be served immediately





Here's the recipe I use for cheese fondue. The Gruyere gives a very sweet and nutty flavour to the fondue, the sharp Cheddar makes it tangy, and the Emmentaler blends it all. Cooking the flour first helps the mixture not to be so pasty and powdery.



Ingredients

1 cup white wine

1 tablespoon butter

1 tablespoon all-purpose flour

7 ounces Gruyere cheese, cubed

7 ounces sharp Cheddar cheese, cubed

7 ounces Emmentaler cheese, cubed

Directions

1.Bring the wine to a boil in a small saucepan.

2.Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

3.Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.Where can I get the best chocolate and cheese for fondue?
Cheese - The best type of cheese to use is often a mixture.



It can be personal preference. I have seen many times. people heat up a small amount of cream and white wine vinegar then add cheese. Different cheeses = different taste.



Brie, chedder, parmesan.. anything.. If you use a dry cheese add more cream to help it melt..



Its Impossible to mess up!

Experiment!