White Chocolate Fall Fondue

My love for fondue goes back to a weekend in high school when my friend’s parents left us home alone and we decided to capitalize on our newfound freedom and host, not the typical high school rager you see in movies, but rather… a fondue party. We had just discovered their sweet 70’s fondue set packed away in the pantry, and you name it, we dipped it all in chocolate. I mean, who needs alcohol when you have vintage fondue?

My current fondue situation is cozy and warm for fall, and takes a melty-spin with white chocolate. Whether you keep it basic or enjoy experimenting with seasonal superfoods and flowers, it’s a fun excuse to get friends and family together around the table for a cool fall evening.

The easy thing about this recipe is that its simple base ingredients allow you to make more in a jiffy if your guests are loving it a bit too fast.

WHITE CHOCOLATE FONDUE INGREDIENTS

¾ cup Vanilla Barista Milk of your choice (or homemade, thick, alternative Milk with Vanilla)

1-2 teaspoons Organic Vanilla Extract

12 ounces Terrasoul Cacao Butter

1 cup Organic Confectioner’s Sugar (or finely ground Blonde Coconut Sugar)

¼ teaspoon Pink Salt

Tools:

Fondue Set

Slow Cooker (or Double Boiler)

Skewers (or long forks if not using a Fondue Set)

WHITE CHOCOLATE FONDUE ASSEMBLY

1 | Prepare ingredients to dip, washing and drying fruit. (See our faves below.)

2 | Combine all the ingredients in a small pan and place over low heat. If you have a fondue set, do the same. If you have a slow cooker, set to low heat.

3 | Continue to stir with a fork until the mixture is melted.

4 | If you choose to use blonde coconut sugar, add to the food processor first to create a very fine powder to prevent clumping.

5 | Remove pan from heat, continuing to stir until all the cacao butter is melted and all the ingredients are incorporated.

6 | Pour into a fondue pot or small bowl, or leave in the pot with a heat source underneath.

A note on sweeteners: I tested this recipe with maple syrup, stevia, and lucuma, but liked the creamy texture the confectionary sugar created. Feel welcome to use your favorite sweetener — just start with a small amount adding more as you taste. If you choose to experiment with lucuma, I suggest grinding it in a food processor as finely as possible to prevent clumping.

Yummy additions to try:

Maca Powder

Mint, Basil, or Hyssop, finely chopped

Edible Flowers: Violets, Pansies, Hibiscus

Favorite foods to dip in:

Strawberries, Mulberries, Starfruit

Mackenzie Piccarreto’s Raw Pistachio Macaroons

Rose Truesdale’s Sweet Potato Brownies, (chopped into brownie bites)

Pretzels

Christine Dionese, co-founder of flavor ID is an integrative health and food therapy specialist, as well as a wellness, lifestyle, and food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. Christine lives, works, and plays in Southern California with her daughter and husband.

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