Chocolate Fondue. Help!

[lane912]

Originally Posted by javadog

Hmm,

You go first and let me know how it works out.

JR

the warm liquid chocolate is not that big of a deal, what IS interesting is when it solidifies and your plums have a armor shell-

[dyount]

Try adding a tablespoon of coconut fat. Palmin brand from Germany or some grocery stores now carry coconut oil that is in solid form. It changes the temp for slaking chocolate.

[dyount]

And no it doesn't taste of coconut at all btw... it's just fat

[faverymi]

Thanks for all the tips.

Rachel Ray's recipe rocks. Few ingredients, quick, tasty. By a PM I got Trader Joes 54% bittersweet belgium chocolate.

Lady loved it life is good!

PS. I didn't try it w nuts or whipped cream. LOL maybe next time.