For New Year’s Eve, I made a chocolate fondue and something strange happened to it: It became very greasy, as if the cocoa butter had separated and refused to be reintegrated. In the end, it made for a very frustrating fondue experience. People would dip strawberries in and they would get coated with grease but not chocolate. Anybody know why this would happen?
Some details: I’ve successfully made this recipe before. Heavy cream heated to very hot, bittersweet chocolate melted in it, and a little bit of brandy added. I know I made two mistakes while making, though. First, somebody asked me a question as I was heating the cream and when I turned back, it had gone into some superbubbly state, so that the entire pot seemed to be made of nothing but cream bubbles. Second, when I realized that I didn’t add enough brandy (I was making a double recipe, but hadn’t double the liquor), I grabbed a bottle of peach schnapps and added it without realizing.