Chocolate Beer Fondue
Valentine’s Day is for you and your significant other. Everyone else can fall by the wayside.
Well… everyone except CMBC, that is.
That’s why we tasked Culinary Ops & Soda Guru JP Thomas with devising the perfect “you-and-me-and-CMBC-makes-three” recipe for Valentine’s Day.
Fondue is like romance in an earthen pot. It’s like melty, gooey love. Two people come together over a fondue pot unlike any other dessert in existence.
And beer just makes it better. So much flavor is added to the chocolate by simply adding a bit of beer — and whatever beer you choose will influence the outcome of this recipe.
Concrete Ship is a great choice. You’ll get the roasted barley and chocolate malts and an infusion of cocoa and coffee into your fondue.
Honey Porter would work well, too. The honey sweetness and the roasted malts work together with the chocolate to bring the dark goodness to the fore.
Boughs of Barley (2017): Cognac is a great choice, as well. The added bit of cognac bite will bring this dish to another level.
Whichever beer you choose, this chocolate fondue recipe exemplifies how well beer and dessert go together.
- 8 oz 70% Cacao dark chocolate, finely chopped
- 4 oz Heavy cream
- 2 Tbsp unsalted butter
- 2-3 oz of Concrete Ship, Honey Porter, or Boughs of Barley (2017): Cognac
- 2 tsp Flaky Sea Salt
- Marshmallows, fruit, cookies, brownies, and whatever else
- Place dark chocolate in a medium bowl. Set aside.
- Combine heavy cream and butter in a small pot over medium heat, bring to simmer and pour immediately over the chocolate in bowl. Let mixture stand for 3 minutes before whisking smooth.
- Whisk in beer.
- Immediately transfer to a fondue pot over low heat and sprinkle with sea salt.
- Dip and enjoy with your loved one