Chocolate Covered Anything Sous Vide Fondue

chocolate fondue dipped treatsAs with any classic dish there are many stories as to its pedigree. Depending how far we go back in culinary history we could credit the Mayans with inventing chocolate fondue as their creamy chocolate concoction was first served in hand thrown pots as a thick, dense drink over 2,500 years ago. Fast forward to the mid to late 60’s and it was in the city so nice they named it twice that a Swiss-based chocolate company needed to publicize a new confection here in the U.S. It was a strangely shaped chocolate-and-nougat bar that could be broken into individual triangular pieces. Using the new “Toblerone” chocolate bar with a bit of cream and cherry liquor New York’s Chalet Suisse restaurant introduced a sweet chocolate version of their famous, Fondue Bourguignonne, in which fresh meat is dipped into a fondue pot full of hot oil, then eaten with savory sauces. This sweet Toblerone chocolate version is considered by many to be the first modern recipe for chocolate fondue!

To many, chocolate fondue looks intimidating but in reality it’s probably one of, if not the easiest desserts one can produce in literally no time. With the help of Sous Vide and Vacuum sealing you can have buckets of the gooey goodness frozen and on the table in minutes!

Chocolate Fondue Ingredients


• 3/4 cup whole milk

• 3/4 cup heavy cream

• 1 teaspoon vanilla extract, pure

• 2 tablespoons unsalted "sweet” butter

• 18 ounces Semi-Sweet Chocolate chips or bar, if using bars chop them coarsely

• 2 tablespoons liqueur or spirit of your choice (optional)

For Dipping:

• assorted fruits, cubed sweet breads, marshmallows, meringues, pretzels, potato chips, rice crispy treats, biscotti, cookies, donuts, graham crackers etc.

Chocolate Fondue


1. Preheat the SV1 to 55°C /131°F.

2. Using the VacMaster Bag stand with an appropriately sized VacMaster bag add the milk, cream, vanilla, butter, chocolate and optional liquor if using.

3. Vacuum seal the bag, using a VacMaster chamber machine, being careful to watch for possible boil over. If the cream rises to the seal bar before the process is complete, immediately press stop and the bag will seal preventing boil over.

4. Gently place the bag in the SV1 and cook for 17 minutes.

5. Carefully remove the bag from the SV1 and gently massage the contents until thoroughly blended, return the bag to the water bath for another 3 mins.

6. Carefully remove the bag from the SV1 and immediately place into a fondue pot or similar and serve immediately with your favorite dippers.