Around Valentine's Day, they crop up: photos of happy couples gazing at each other over a fondue pot. I've never understood this form of marketing because in my opinion, fondue is tailor made for kids, boys in particular. Look at this party. We had raw meat, sharp spears, open access to hot oil, oversized appetites and BLAM! it's like we time traveled back to the Paleolithic era. Everyone crowds around the pot, the fight for the meat is real, and there's at least one burnt tongue and some singed arm hairs. My friend Rachel is in the corner of the photo, marveling at the romance unfolding in her kitchen on Valentine's Day. So wonderful.  

Kidding aside, all children love fondue, which for them is a Happy Meal in a chem lab. When you think of the sauces and condiments available these days, you almost pity those 20th century fondue early adopters. 

So if you don't have a fondue pot, now's your chance. Scroll to the bottom for a couple of cool options. 

And below is my favorite recipe for chocolate fondue. I adapted it from a chocolate icing recipe originally published in The Joy of Cooking by Irma S. Rombauer. Many fondues call for liqueur but I'm a purist when it comes to chocolate. I don't know how to express my conviction that this chocolate sauce is, well, it is better than watching George Clooney on Roseanne. 

Silky Smooth Chocolate Fondue Sauce

Makes 3 cups
Ingredients:

6 oz. unsweetened chocolate (I use Scharffen Berger)
1 c. heavy cream
1 c. sugar
5.5 T. unsalted butter, cut into pieces
1 t. vanilla extract

Break chocolate into large pieces. Bring cream to a boil in a small saucepan. Remove from heat and add the chocolate pieces without stirring. Cover and set aside for exactly 10 minutes. Scrape into food processor and add the sugar, butter, and vanilla. Process until mixture is perfectly smooth and sugar has completely dissolved, 3 minutes at least. 

Once the sauce is thoroughly blended, it should have the consistency of the chocolate river in Charlie and the Chocolate Factory. Pour the chocolate sauce into a fondue pot and heat gently with sterno or with small votive. If butter rises to the surface, stir to reincorporate. 

This sauce keeps in the fridge forever. It hardens into a chocolate brick. Scrape off a few chunks at a time, heat in the microwave, and pour over ice cream. That's how we survive spring in Wisconsin. 

Two Vintage Fondue Pots at Finder Not Keeper

Both of these sets are newly listed in the shop. Google has ranked me pretty high for "vintage fondue pot" so these won't last. If you like them, grab a spear and stab 'em before they're gone! 

If you made it to the bottom of this super long post, it means that we are very compatible. Won't you subscribe so we can hang out every Friday morning?