Cheese & Chocolate Fondue

4.5
(337)
9701

1-2 hours

Easy

6 servings

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ingredients:

Directions:

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Directions:

To make the Cheese Fondue:

  1. In the Bella Slow Cooker, add all ingredients and stir thoroughly.
  2. Cook on the Low heat setting for 30 minutes. Stir again, and cook on Low for another 30 minutes, stirring at the end again. The cheese should be completely melted and very stretchy. If it isn’t, cook on Low for another 15 minutes.

To make the Chocolate Fondue:

  1. Add the Chocolates, Milk and Salt to the Bella Slow Cooker. 
  2. Cook on the Low Heat setting for 15 minutes, gently stirring afterwards. Make sure to scrape the sides of the slow cooker to ensure the chocolate isn’t cooked, only tempered. Repeat this process until the chocolate has fully melted into a silky, velvet Chocolate Fondue!

 

Serve both with our recommended accompaniments or your favorite pairing to dip!

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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