"True, or bacon fat, coffee, water, lark's vomit... or really anything that is liquid within the required temperature range.
I use infused olive oil, because I love the warmth in the throat afterward, adds a nice dimension to the warm fondue…"
"I know you said no oil, but I love to use a good olive oil (Lucini or Laudemio are favs) and infuse it with flavors of your choice (typically I use cocoa nibs and vanilla pod, cook for an hour at 80C, you can also use citrus peel, whole spices, etc)…"
Personally, I like fondues that are little more than warm-ish ganaches that are a bit on the thin side. Use any chocolate you like to eat. If you won't eat it, don't use it for fondue.
I like to do a mix of dark and milk chocolates…"
Hi. I am looking for the best chocolate to be used for making fondue. I don't want any oils, waxes, etc to make it flow better, as I won't be using a fountain.Also, does anyone have an extra-special or unique recipe for fondue? Thanks!See More