Hi guys! Fondue has been a Valentine's Day tradition in our little family since my husband and I were first married. He served a mission for our church in Switzerland and France back in the day, and fondue has been a love of his {and now mine} ever since! On a couple of very special occasions* we have gone to The Melting Pot and it NEVER disappoints. Their Yin and Yang chocolate fondue is the stuff my dreams are made of -- the perfect swirl of dark and white chocolates, and it looks pretty dang cool to boot! The Melting Pot can get kinda' pricey so we have never taken the whole family. This year I wanted to make Yin and Yang fondue for the kiddos to celebrate Valentine's Day with them. This copy cat version is not as tough to make as you might think, and every bit as delicious.
{*On a side note, did you know you can order from a limited menu in the bar area at The Melting Pot?! For $20 -- $5 per person per course -- my husband and I can go and have cheese and chocolate fondue any time we want. Love that!!}
For this version I used milk chocolate and white chocolate because that's what my kids prefer, but it was just as yummy. The secret to getting the Yin and Yang swirl is to pour both types of melted chocolate into the serving pot at the same time, turning the pot one quarter turn at the end as you pour. That takes a lot of hands! I had each of my boys pour a bowl of melted chocolate while I was simultaneously scraping their bowls and turning the serving pot. It wasn't perfect, but I was able to use a couple of spoons and push the melted chocolate into the desired shape after pouring. I saved a dollop of melted chocolate from each bowl to plop onto the opposing side to complete the Yin and Yang effect.
I don't have a fancy fondue set, so we just used bamboo skewers as our dipping sticks. Serve any sweet, delicious thing you like to dip into the fondue. I went simple with cubed pound cake, fresh strawberries {my personal favorite} and marshmallows. At The Melting Pot you get cheesecake, bananas, pineapple chunks, brownies, and rice krispie treats as well. I love how the two chocolates swirl and blend on the dippers as you eat it. Be warned, because fondue is so rich, this recipe makes enough to feed a small army. You could cut it in half if you are not serving a crowd. My family of five at it twice . . . with leftovers.
Yin & Yang Chocolate Fondue Recipe
1 12 oz. bag white chocolate chips
1 12 oz. bag milk or semi-sweet chocolate chips
16 oz. heavy cream, divided
Marshmallows, pound cake cubes, fresh fruit, etc. for dipping
Pour 8 ounces of heavy cream into each of two separate microwave safe bowls. Heat in the microwave until tiny bubbles show and cream begins to lightly and slowly boil. Add each bag of chocolate chips into one of the bowls and whisk until chocolate is melted and smooth.
Pour both types of melted chocolate simultaneously into your serving pot side by side. In order to get the Yin and Yang shape, turn the serving pot one quarter turn as you get close to the end of pouring. Use the back of a spoon to push the poured chocolate into place and smooth out the curved shape on each side if necessary. Reserve one small dollop of each type of chocolate to drop onto the opposing color to complete the Yin and Yang effect.
Serve immediately with pound cake cubes, marshmallows, fresh fruit or other desired dippers.
This was a huge hit with my family when I made it a week or so ago for family night treat to test the recipe. One of my coworkers saw the photo I posted on Instagram and told me the next day she had dreamed I brought it to work in a big bowl made out of brownies. Can you imagine the yumminess?! Brownie bowls for chocolate fondue? Challenge accepted, Ruthann. If I can get that to work, we'll have a fondue party in the Health Office, I promise.
Happy Valentines Day, friends!
Amy
FAQs
Please choose one cheese fondue. Each cheese fondue comes with artisan breads and seasonal vegetables for dipping. Crisp romaine, bacon, shredded Parmesan, croutons, peppercorn ranch and Parmesan pine nuts. Enjoy a delicious salad featuring one of The Melting Pot's signature dressings.
What is the best temperature for fondue? ›
It's a lesson to keep in mind: The key with fondue is to keep the temperature very low once you start adding the cheese. The cheeses in this fondue have a melting point around 150°F (66°C); let them get much hotter and their proteins will press into each other, causing the fondue to break.
How do you fix chocolate fondue? ›
Simply add a bit more hot cream, gradually stirring until the chocolate becomes smooth again. Adding water or a little liqueur would be even more effective, since it lacks water and not fat.
Why is my chocolate fondue watery? ›
To thicken chocolate fondue if it is too thin, don't worry! You can add a cornstarch whipping cream slurry after the chocolate is melted and you've removed it from the heat. To do it, just whisk together cornstarch and heavy cream and then stir it into the fondue. Then, keep whisking as the mixture heats and thickens.
What cheese does the melting pot use? ›
People Call Us “Fresh,” and We Like It.
Melting Pot introduces its fresh fondue in two delicious varieties. The Classic Alpine Fondue is a premium blend of fresh aged Gruyère, Raclette, & Fontina cheese, frozen fresh and imported.
What are the sauces at Melting Pot? ›
Fondue Entrée Sauces
- Green Goddess. (51 cal per serving) Cream cheese, sour cream, onions, chives and parsley. ...
- Gorgonzola Port. (80 cal per serving) Rich and robust cheese sauce. ...
- Teriyaki Glaze. (21 cal per serving) ...
- Yogurt Curry. (81 cal per serving) ...
- Ginger Plum. (33 cal per serving) ...
- Garlic Dijon Butter. (112 cal per serving)
When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.
What type of cheese is best for fondue? ›
The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.
Do you put raw meat in fondue? ›
The second fondue I made is less of a recipe and more of a style of cooking–it's a hot-pot type situation where you dip sliced raw meats into simmering oil and cook it to your liking.
Why is my melting chocolate not melting? ›
Seized chocolate occurs when the chocolate you're melting comes into contact with moisture. Chocolate itself doesn't contain any moisture, so adding a small amount of liquid can disrupt the melting process.
To resolve this, simply turn the fountain off, allow it to sit for 15-30 seconds, and turn it back on. If when turning the fountain on you see the bottom of the cylinder, additional fondue needs to be added. Repeat this procedure until the fountain is flowing at full capacity.
How do you keep chocolate fondue from separating? ›
Water can cause chocolate fondue to seize, or be clumpy and lumpy rather than the smooth, glossy consistency we want. Make sure that anything that will touch the fondue is completely dry, from the fondue pot to the whisk. Overheating your chocolate fondue can also cause it to separate or otherwise go awry.
Why won t my fondue thicken? ›
If it is too thin, decrease your heat slightly and add more shredded cheese tossed with cornstarch to your mixture. Avoid adding water to thin your fondue since it changes the consistancy.
How do you thicken runny fondue? ›
Adding a little cornstarch also helps bind the cheese with the liquid. Either add 1 tablespoon for each pound of grated cheese at the beginning or blend 1 tablespoon of cornstarch in with a little kirsch once the cheese is melted. Since fondue toughens as it sits, don't make it wait. And do savor that first bite.
Why is my fondue rubbery? ›
If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.
What are the best things to dip in chocolate fondue? ›
Fruit: Strawberries, bananas, oranges, kiwi, pineapple, raspberries, blueberries, apple slices, cherries, grapes, and dried fruit like apricots. Pastries: Waffles, pancakes, churros, doughnuts, croissants, and marshmallows. Biscuits and Cookies: Shortbread, digestives, gingerbread, and ladyfingers.
What is traditionally served with fondue? ›
Bread, Crackers, and Chips
Bread is the most popular dipper for cheese fondue. There are many excellent options to choose from. French bread, breadsticks, and croutons are always favorites, but also consider multigrain bread, rye, sourdough, pumpernickel, and even bagels.
What liquid is used for fondue? ›
For cheese fondue, you'll need to melt cheese, wine, and seasonings together. For chocolate fondue, you'll need to melt chocolate and heavy cream together. For broth-based fondues, you'll need to heat broth or oil in the pot.
