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Store your cheese in the refrigerator until it’s time to begin.
On low to medium heat, place your fondue set on the stove and pour in the base liquid.
As the base simmers, gradually add cheese in 1/2 cup increments, stirring smoothly until each addition is well incorporated.
Scrape corners with spatula to Use a spatula to gently scrape the pot’s corners, ensuring an even mix. Keep it at a light simmer—boiling is a no-go.
Heat any dippers you prefer warm
With the fondue burner lit, adjust the valve for a soft and steady warmth, reducing heat gradually as you enjoy
Carefully transfer the fondue set to the table with stand and flame in place. Arrange your dippers and enjoy. If needed, add more wine to adjust consistency—but steer clear of water.
Be careful with HEAT, Keep it stable.
Let the chocolate mixture sit out to reach room temperature about an half an hour before you start.
Place the fondue set over low to medium heat and add the chocolate mixture.
Continuously stir the chocolate, making sure nothing sticks. Maintain a gentle simmer—don’t let it boil.
With the burner lit, adjust for a delicate heat. For chocolate fondue, less is more. Excessive heat can cause dippers to fall apart.
After moving the fondue to the table, introduce the pot carefully. As the chocolate dwindles, reduce heat to prevent crumbles.
Remember, no water.
