Dairy-Free Vegan Chocolate Fondue Recipe (2024)

FAQs

Can you melt dairy free chocolate? ›

Both stovetop and microwave methods can be employed to melt vegan chocolate, with careful attention to temperature and even heating.

Using rice, potato and cashews as the creamy base makes this a healthy, vegan, plant based cheese fondue option. In a large saucepan, heat up olive oil over medium high heat. Add onions and garlic and sweat until translucent, about 3 minutes. Add bouillon cubes, water, potato, rice, and cashews and bring to a boil.

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.

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.

NEVER add water when melting chocolate. It will become lumpy and unmanageable. If you must add a liquid (such as heavy cream or milk), heat up the liquid first, then add the chocolate. The chocolate will melt more evenly and distribute into the liquid.

Having said all that, generally, heat chocolate to 40-45C. Do this gently and slowly. Reduce the temperature of the chocolate, over a period, gently to about 27-28C. Slightly re heat to 30-32C.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

Similar semi-soft alpine cheeses like French Morbier or even Italian Fontina make a delicious substitute. And if you can't find those, you can use another kind of Swiss cheese, like Emmental or Gruyere. Cheddar will even do in a pinch!

Fresh or Dried Fruit

Fruit is probably one of the most popular items to dip in chocolate fondue. For some reason, chocolate-dipped strawberries are always seen as the most romantic treat, but blackberries or raspberries also work great (I'd generally just avoid using teeny tiny blueberries).

How do you thin chocolate for fondue? ›

To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.

Check the chocolate's temperature

Another common mistake is trying to encourage cold chocolate to flow. If your chocolate isn't melted properly – and the temperature maintained – then the chocolate won't continue to curtain.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

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.

If you want to melt your vegan chocolate without too much effort and dirtying too many tools, you can quickly do it in a microwave. Put tiny pieces of chocolate into a microwave-safe bowl, and heat them at 70% power for 1 minute.

Supplied in tempered button format, this award winning dairy free & vegan milk chocolate couverture is perfect to use immediately in products such as cookies, muffins or as cake decorations. Alternatively, these free-from milk chocolate buttons can be melted and re-tempered to make other free-from chocolate products.

Even though dairy-free cheese is melted, it may still look like its original form. To be sure you've reached that perfect creamy melt, gently check the texture with a knife or fork. For the best melting results, we turn up the heat. An oven set to 425°F will help you get the creamiest, dreamiest results.

Melt one 85g bar of NOMO Creamy Choc. Place chopped chocolate in the top of a double boiler or a heatproof bowl set over a saucepan of simmering water and stir occasionally, until melted, 2-3 minutes. Spread the melted choc onto the rice cakes. After melting put in the freezer for 30 minutes.