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Posts Tagged ‘used’

I need a good quality chocolate that can be used for fondue and made at home for the first time.

I also need chocolate melting tips.

I’m planning to have a chocolate fountain at my wedding, and I also want to do a cheese one. I know that some places that rent fountains provide cheddar cheese ones, but I’m planning to buy smaller fountains instead, so I need some help as to what to put in it. I’ve bought a Rival one (holds 3-5 lbs of chocolate), and I’ve heard that it can be used for pretty much anything (hot sauce, BBQ sauce, carmel sauce, etc.), but I need some details on how to do cheese.

What kind of cheese should I try? I’ll be testing it before the wedding anyway, but need some ideas. I don’t want to use standard “cheese fondue” stuff, as it’s a bit too sharp. I saw Velveeta suggested somewhere, but I don’t know if I’d need to add oil, or if something else would be better. (If you use chocolate, you sometimes have to add oil to the chocolate to get it to flow properly.)

Any ideas would be great – and I’d love to hear from anyone who’s done/seen one of these.
Only serious answers please – if you’ve tried it and it hasn’t worked, that’s useful. If you just don’t think it should be done, that’s not useful. It would basically be a cheddar cheese fondue, and if you’re not interested in cheese fondue, then obviously you’re not going to like this. http://www.sandiegochocolateguy.com/site/707067/product/Cheese-Med

And people put all kinds of things in these, NOT just chocolate: http://www.chocofountain.com/294725.html

I heard that the lining in the fondue pot keeps the flavor even after washing it, so you cannot use it for both? Does anyone know if this is just an old wife’s tale?