Festive Fondue

Festive Fondue

Our besties + dessert charcuterie = the BEST kind of Christmas celebration 

The star of the show is the rich and creamy chocolate fondue. We've added a (generous) splash of Baileys Irish Cream for a boozy festive twist .Serve your fondue with a selection of homemade Christmas dipping goodies. On this board we have...

 

🧡 Gingerbread people

❤️ Strawberry Santa hats

💚 Sprinkle shortbread

🤍 Fluffy marshmallows

 

The easy chocolate fondue recipe is below, and I’ve included my homemade marshmallows recipe too. They’re a little complicated but so worth the extra effort!

Enjoy celebrating with your friends and family

Equipment 

Tala Indigo and Ivory Mixing Bowl

Tala Set of 5 Measuring Spoons 

Indigo and Ivory Cooks Measure 

Tala Performance Baking Tray 

Christmas Snowflake Wooden Spoon

 

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Festive Chocolate Fondue recipe

Ingredients:

150g milk chocolate, chopped

150g dark chocolate, chopped

150ml double cream
75ml Baileys

 

Method:

  1. Place the chocolate, double cream and Baileys in a large bowl set over a pan of simmering water.
  2. Gently heat the mixture, stirring occasionally, until the chocolate melts into a thick glossy fondue mixture. 
  3. Pour into a warm bowl (or fondue pot) and serve alongside your dipping goodies.

 



Homemade Marshmallows 

Ingredients:

225g granulated sugar

0.5 tbsp liquid glucose

5 leaves of gelatine

2 medium egg whites

2 tbsp icing sugar mixed with 2 tbsp cornflour

 

Method:

  1. Line a baking tray with greaseproof paper. Generously coat the bottom and sides with the icing sugar & cornflour mix (save a little for later).
  2. Place the gelatine sheets in 70ml cold water and leave to soak.
  3. Using an electric mixer, whisk the egg white on high speed until bright white & stiff. This will take about 5 mins. 
  4. Meanwhile, make the sugar syrup by combining the caster sugar, liquid glucose & 125ml water in a saucepan. Boil the mixture until it reaches 127°C/260°F on a thermometer (also known as ‘hard ball’ stage).
  5. With the electric mixer still on, gradually pour the hot sugar syrup down the sides of the mixing bowl into the egg white.
  6. Squeeze excess water out of the gelatine sheets and add to the mixture. Continue to whisk for 5 minutes until thick, white and glossy.
  7. Spoon into the baking tray and smooth out the top. Sift the leftover icing sugar/cornflour mix on top. 
  8. Leave at room temperature to set for roughly 2 hours.
  9. Dust a knife with icing sugar, slice and enjoy!

 


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