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I have an avanti stockholm collection multi fondue set and I don't know what to use or how to heat up my chocolate, cheese etc?

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  • needtofondue Jan 13, 2009

    I have the Avanti Stockholm Fondue set and can't use it either, no instruction manual... please help

  • tealflat Mar 16, 2009

    I have same problem - went back to shop and lady advised that it is a white spirit burner and to add that to parrafin - sounds dangerous to me!!!

  • Anonymous Apr 26, 2009

    do you put kerosene in holder or do you use a tea candle

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Some hints.

Use methylated spirits of fuel for a spirit burner to keep the mix hot but heat it initially on a regular stove.

For chocolate, use the metal container in combination with the ceramic container to form a double boiler.

For cheese use the ceramic container on its own, taking care not to overheat, otherwise you get a singed bottom layer.

Swiss cheese fondue is something like this. Use Gruyere and Emmentaler in a ratio of about 1:4 (more Emmentaler). Some rub the inside of the pot with garlic before starting. Make a wine base by mixing a little wine with corn or potato starch, while waiting for the rest of the wine to heat to a simmer. Mix in the wine-starch mix to the hot wine, and cook until it thickens, then add the cheeses, and stir in well until they melt. Grate in nutmeg to taste, and add a splash of Kirsch (real Kirschwasser is not sweet: do not use an imitation or cherry liquer).

I don't have exact quantities so you will have to experiment. From memory, it goes something like this: about 200g Emmentaler, 50g Gruyere, 100ml wine, 10ml corn starch, 10ml Kirsch for around 6 people. I've seen recipes recommending more Grueyere but obviously that's not the real stuff because the geniune article is pretty strong, and more cheese per person. But I find in practice there's a limit to how much fondue most people can eat.

Posted on May 02, 2009

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