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Home Speculaas chocolate fondue with kruidnoten

Speculaas chocolate fondue with kruidnoten

Dessert Festive Sinterklaas Christmas Vegetarian Sharing Cozy Fondue Chocolate Speculaas

Chocolate fondue is always a good idea, but add speculaas spices and kruidnoten and you take it to a whole new level. You melt the chocolate with cream and spices, put everything on the table and let everyone dip to their heart's content. No fuss, just lots of conviviality. For this, use good Fondue Sets that retain heat well, so the chocolate stays at the right temperature all evening. This recipe works for any gathering, from a quiet dinner for two to a busy family table.

x_ckl_recipe_markerSpeculaas chocolate fondue with kruidnoten A festive chocolate fondue flavored with speculaas spices and ready-made kruidnoten, perfect for a cozy evening with friends or family. Dip strawberries, marshmallows, ladyfingers and more into the warm, aromatic chocolate. How to make speculaas chocolate fondue with kruidnoten? Dessert Dutch 6 people 15 min 25 min

Chop the dark chocolate finely and put it in the fondue pot. The finer you chop it, the faster and more evenly the chocolate will melt.
Add the heavy cream to the pot and warm the mixture over low heat, stirring gently. Make sure the chocolate does not boil, as that will make the sauce grainy.
Once the chocolate has melted, add the speculaas spice and the finely ground kruidnoten. Stir well so the spices are evenly incorporated into the chocolate.
Taste the chocolate and add a pinch of salt if the flavor still feels a bit flat. Salt enhances the sweetness and brings out the spices.
Place the fondue pot on the burner with a low flame or the lowest setting on the stand. The chocolate should stay warm but must never bubble.
Meanwhile prepare the dippers: wash the strawberries, slice the banana, separate the mandarin into segments, cut the apple into slices and arrange everything together with the marshmallows, ladyfingers, mini waffles and extra kruidnoten on a large board or platter.
Place the fondue pot in the centre of the table and give everyone a fondue fork. Dip, enjoy and stir the chocolate occasionally so it stays evenly warm.

Dessert Festive Sinterklaas Christmas Vegetarian Sharing Cozy Fondue Chocolate Speculaas 400 g dark chocolate (at least 54% cocoa) 200 ml heavy cream 2 tsp speculaas spice 50 g kruidnoten, finely ground 1 pinch of salt 250 g fresh strawberries 2 bananas, sliced 2 mandarins, segmented 2 apples, sliced 150 g marshmallows 12 ladyfingers 12 mini waffles 100 g extra kruidnoten Fondue set Burner or stand Wooden spoon or spatula Knife Cutting board Large serving platter or board Fondue forks Fondue Sets fondue-sets Fondue & Gourmets fun-cooking Kitchenware kitchenware Sinterklaas Gifts sinterklaas-gifts Beka Fondue Set - Nori - Cast Iron - 8 people - 2 Liters Beka Fondueset Cosy & Trendy Fontestic Fondue Fork Set 6 Pieces Cosy & Trendy Fonduevork Cookinglife Fondue Set Moritz Stoneware - 6 people - ø 21 cm Cookinglife Fondueset Cosy & Trendy Fondue Net 23 cm - 3 Pieces Cosy & Trendy ["Fonduenet"] KitchenAid Serving Spoon Core Birchwood 33 cm - Basting spoon - Non-Stick Safe KitchenAid ["Opscheplepel"] Cosy & Trendy Fondue set Fontestic Cast Iron Green Heron - Ø 18 cm Cosy & Trendy Fondueset Laguiole Style de Vie Wooden Cutting board 50 x 35 cm Laguiole Style de Vie ["Cutting board "] Sinterklaas tiramisu with speculaas and kruidnoten foodies-sinterklaas-tiramisu-with-speculaas-and-kruidnoten Kruidnoten cheesecake foodies-kruidnoten-cheesecake Homemade kruidnoten foodies-homemade-kruidnoten Saint Nicholas breakfast with oatmeal, raspberries and pepernoten foodies-saint-nicholas-breakfast-with-oatmeal-raspberries-and-pepernoten Make chocolate letter yourself foodies-make-chocolate-letter-yourself Sinterklaas muffins foodies-sinterklaas-muffins

Recipe

Speculaas chocolate fondue with kruidnoten

A festive chocolate fondue flavored with speculaas spices and ready-made kruidnoten, perfect for a cozy evening with friends or family. Dip strawberries, marshmallows, ladyfingers and more into the warm, aromatic chocolate.

Course	Dessert
Kitchen	Dutch
Servings	6 people

Preparation time

Preparation time	15 min
Total	25 min

Equipment

Fondue set
Burner or stand
Wooden spoon or spatula
Knife
Cutting board
Large serving platter or board
Fondue forks

Ingredients

400 g dark chocolate (at least 54% cocoa)
200 ml heavy cream
2 tsp speculaas spice
50 g kruidnoten, finely ground
1 pinch of salt
250 g fresh strawberries
2 bananas, sliced
2 mandarins, segmented
2 apples, sliced
150 g marshmallows
12 ladyfingers
12 mini waffles
100 g extra kruidnoten

How to make speculaas chocolate fondue with kruidnoten?

Chop the dark chocolate finely and put it in the fondue pot. The finer you chop it, the faster and more evenly the chocolate will melt.
Add the heavy cream to the pot and warm the mixture over low heat, stirring gently. Make sure the chocolate does not boil, as that will make the sauce grainy.
Once the chocolate has melted, add the speculaas spice and the finely ground kruidnoten. Stir well so the spices are evenly incorporated into the chocolate.
Taste the chocolate and add a pinch of salt if the flavor still feels a bit flat. Salt enhances the sweetness and brings out the spices.
Place the fondue pot on the burner with a low flame or the lowest setting on the stand. The chocolate should stay warm but must never bubble.
Meanwhile prepare the dippers: wash the strawberries, slice the banana, separate the mandarin into segments, cut the apple into slices and arrange everything together with the marshmallows, ladyfingers, mini waffles and extra kruidnoten on a large board or platter.
Place the fondue pot in the centre of the table and give everyone a fondue fork. Dip, enjoy and stir the chocolate occasionally so it stays evenly warm.

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The temperature of the chocolate is everything with fondue. Keep the flame as low as possible and stir regularly: this prevents the chocolate from burning on the bottom or separating. Is the sauce getting too thick while dipping? Add a splash of warm cream and stir it in gently. Dark chocolate with a higher cocoa percentage gives a more intense flavor, but if you prefer something sweeter, choose milk chocolate. Feel free to combine both types for a good balance.

You can vary the dippers endlessly. Pear slices, dried apricots, mini rice cakes or pieces of ontbijtkoek also work excellently. Have leftover chocolate? Pour it into a container and let it set in the fridge. The next day cut it into cubes for homemade speculaas-flavored bonbons. The chocolate sauce itself can be stored in the refrigerator for up to three days; reheat gently over low heat with a splash of cream added.

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