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|I've read your chocolate fountain article and am convinced to do fondue in chafing dishes instead. How much chocolate do I need for 200? Also, should I plan to just melt pure chocolate as for a fountain, or use a fondue recipe? Do you have recipes to recommend? We plan to have one dish of dark chocolate and one of white chocolate.
So glad you were persuaded! You will be, too.
You will use about twice as much dark chocolate as white. Amounts depend somewhat on what other sweets are being served and what dippers you provide.
Look at price of bulk/ restaurant suppliers chocolate chips or dipping chocolate tablets for very large amounts.
The chafers are double layer with water in the bottom pan. If you try to do single layer with candles, it will scorch. Cooking heat is NEVER above medium.
You do thin it out some, there are several approaches:
This one can be made ahead and reheated-
This one is day of, can be held in a double boiler. Serves about 16 on the buffet, 12 at the table.
You may want to try both in family size amounts. You can write back. If have saved you time, trouble, or money, please make a donation to support the site. Thank you.
|Dippers- have fun. Pretzel sticks and those thin crispy Pouroline cookies hat look like fat cigarettes are delicious. The new thin Oreos are more fun than the old ones and come in filling flavors lke latte and mint.