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In response to
"I would do fondue given the choice. The fountains are typically more oil than chocolate to keep it flowing. -- nm"
by
spamlet
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this would be my choice also. Just unsure of the heating/chocolate to use. We have a couple of the fondue pots but don't really have the "hot plate"
Posted by
oblique (aka kkuphal)
Dec 26 '23, 14:39
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or sterno option readily available. Whenever I've worked with chocolate it always seems that as soon as it is off the heat, it hardens. Seems blah to make people come dip it over the stove to keep it warm
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Responses:
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