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Learn how to make cheese fondue and chocolate fondue

Fondue menu

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<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Preparing a fondue is quite simple, with several steps that can be readied in advance. Check out the most classic recipes and dippers: <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Cheese fondue<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">200 g of Gruyère cheese<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">300 g of Swiss or Emmental cheese<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 clove of garlic<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 pinch of nutmeg<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 tablespoon of cornstarch<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup of dry white wine <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Grate the cheeses and set aside. In a pot, dissolve the cornstarch in the wine over low heat. Boil for 5 minutes for the alcohol to evaporate. Then add the grated cheeses and stir (always over low heat) until the mixture melts. Add the nutmeg. In the fondue pot, rub the garlic on the bottom and sides. Light the chafing dish and transfer the cheese mixture. Enjoy with breads, vegetables and meats of your choice. <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Chocolate fondue<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">100 g of semisweet chocolate<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">100 g of milk chocolate<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 box of fresh cream<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 tablespoons of brandy or cachaça <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Over low heat, scald the cream. Then add the chopped chocolate and stir constantly until well blended. Top up with brandy or cachaça and heat for another 2 minutes for the alcohol to evaporate. Transfer the mixture to the fondue pot and light the chafing dish to maintain the temperature. Savor with sliced bananas, strawberries, grapes, kiwi, apples... It also goes very well with wafer cookies and marshmallows. <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fondue + wine<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">The perfect combination to go with fondue. Dry white wines or light reds go very well with cheese fondue. More full-bodied red wines are great for meat fondue, and for dessert, there is nothing like a good port wine. <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">That’s it! Now that the menu is complete, it’s time to indulge.

Learn how to make a traditional feijão tropeiro recipe and enjoy quality moments in the kitchen 

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Feijão Tropeiro Recipe: Flavor and Memories in Every Dish 

Learn how to make a practical and delicious galinhada in the pressure cooker.


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Pressure Cooker Galinhada: Easy and Perfect for Winter 

From the Northeast to the South, pé de moleque takes on unique ingredients, textures, and traditions. Discover two authentic versions to make for your June Festivals.


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Flavors of June: 2 Peanut Brittle Recipes to Taste Brazil's Regions

Discover simple, flavorful recipes for sweet corn chowder, roasted tomato soup, lentil soup, and classic chicken soup to make your winter cozier.


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4 Winter Recipes to Warm Your Cold Days: Soups, Chowders, and Broths

More than a classic dish, lasagna carries memories, stories, and the special flavor of moments shared with those we love
