the story
Chocolate fondue, everyone loves it. But who has a fondue set or a chocolate fountain at home? Let alone cleaning it afterwards.. That is precisely why chocolatier Peter Messely developed his chocolate fondue. A sophisticated recipe for perfectly melted Belgian chocolate in a reusable tin, available in five surprising flavors. Can be heated up quickly anywhere and anytime: in the oven, on the barbecue, air fryer, in a pot of water or on Peter’s ‘hot plate’.
Our Stores
With over 500+ stores in Europe, you’re able to enjoy our delicious chocolate fondue.
Heat the steamer to 80 degrees and let the chocolate melt for 10-15 minutes. Carefully take out the can & let it rest for 30 sec
Heat the oven to 70 degrees and let de chocolate melt for 25 minutes. Carefully take out the can with gloves and let it rest for a 30 sec
Standard coal BBQ :
-Method 1 : place the tin next to the bbq as soon as the fire is ready to roast. Due to the radiant heat, the Chocolate will be melted after +/- 35 min *.
– Method 2 : take a fireproof bowl and fill it with hot water, place it on the bbq with the tin (sealed) in the water , after 20 min the Chocolate is melted and you can open the tin. *
* Before opening manually, let the tin rest for 30sec on the table.
Plate BBQ ( White Fire or OFYR or other ) :
-Method 1 : place the tin on the outside of the plate just after roasting the main dish. Due to the plate heat, the Chocolate will be melted after +/- 35 min *.
– Method 2 : take a fireproof bowl and fill it with hot water, place it on the plate close to the fire with the tin (sealed) in the water , after 25 min the Chocolate is melted and you can open the tin. *
* Before opening manually, let the tin rest for 30sec on the table.
Heat up a pot of water until it boils & let the chocolate melt for 15 minutes in the water. Carefully take out the can & let it rest for 30 sec
!!MAKE SURE YOU TAKE OFF THE PLASTIC!! Heat the airfryer to 70 degrees and let the chocolate melt for 30 minutes. Carefully take out the can & let it rest for 30 sec before opening manually
meet the chef
chocolate fondue by Peter Messely
