Time Travel Kitchen
Get your ‘70’s on with this Chocolate Dessert; Also: A New Way to Support Time Travel Kitchen
Hi and Welcome.
As I’ve continued to unpack after my recent move, I came across a pamphlet from 1970 from the Switzerland Cheese Association, Inc., all about fondue. The first time a recipe for fondue appeared in print was in Zurich in 1699.
When I saw the pictures of the chocolate fondue, and since I have lots of berries and other fruit on hand, I thought this thoroughly retro dessert would be just the thing.
More about fondue in a minute. But first…
A New Way to Support Time Travel Kitchen
It’s been such a pleasure writing Time Travel Kitchen for the past fifteen months and I’m so grateful to all of you who have joined me here.
I’m now launching an option you may be interested in which will be available by paid subscription. On the last Tuesday of every month I’ll be doing an additional post with a focus on the 60’s and 70’s, the food, history and design of that era, along with my own personal recollections included along the way.
There will also be a subscriber-only, real-time thread once a month and I’ll answer your baking questions along with discussion threads that are of interest to the group, tbd. I’m also planning a monthly voice memo to share with paid subscribers.
But everyone, both free and paid subscribers, will continue to receive the weekly Time Travel Kitchen posts every Friday.
If you’re interested in this additional option and would like to support this publication in a new way, read on! I’ll tell you at the end of this post how to upgrade your free subscription. But now….
Chocolate Fondue
I do not own a traditional fondue pot or set.
I do, however, have a little electric gadget (pictured above) that melts chocolate and doubles as a chocolate fondue pot and I think it’s something Jane Jetson would have liked. It’s reminds me of a little robot and what its gentle heating lacks in speed it makes up for in the smoothness of the melted chocolate fondue.
With that said, you can use a pot on the stovetop just as easily.
Note: I used Ghirardelli 60 percent cocoa bittersweet chocolate chips. Recipe from VonShef.
Recipe:
3.5 oz bittersweet chocolate cut up (I used chocolate chips)
.07 oz. unsalted butter
3.5 oz.heavy whipping cream
2.5 oz. whole milk
Method:
Combine all ingredients in the pot (for stove top, fondue pot, and my electric pot) over gentle heat stirring with a spatula until melted and smooth.
I used strawberries, blackberries, raspberries and chunks of pineapple (they were my favorite with the chocolate) and also — the fon-doozy — marshmallows. Pound cake would also be great.
After we tried them I took all the leftover fruit and made a big fruit salad — the remaining marshmallows will go to my brother’s barbecue.
I hope you’ll enjoy some chocolate fondue over the summer weekends — it’s really simple and delicious — and fun.
Note: since this is a communal dish, it’s recommended that disposable forks or skewers be used after each dip. Not doing so is referred to as a ‘Fon-Don’t’.
Finally
If you’d like to upgrade your subscription to paid, there are three options: monthly, yearly or founding partner.
Here’s a link on how to upgrade. Or, just click the subscribe button in this post to be brought to the different pricing tiers.
https://support.substack.com/hc/en-us/articles/6051838054932-How-do-I-upgrade-from-being-a-free-subscriber-to-a-paid-subscriber-
My friend, best-selling cookbook author and Substack Writer and Fellow, Anne Byrn, has graciously offered a signed copy of her latest book, A New Take on Cake in a random drawing/cookbook giveaway for one lucky paid subscriber to TTK in the first 24 hours. Thank you, Anne!
And as a special thank you to founding partners, you’ll receive your choice of a black or white Time Travel Kitchen apron with your paid subscription.
So that’s all the news. Again, many thanks to all and I’ll see everyone here next Friday.
Have a great weekend!
Jolene
Congratulations on launching your paid subscription, Jolene! I know how much work you put into this newsletter. Somewhere in my basement is a fondue set that I bought years ago for a story I wrote on cheese fondue. Might be time to pull it out to make chocolate fondue. Such a delicious treat.
Congratulations, Jolene, on taking your newsletter to the next level! You have put a ton of work into Time Travel Kitchen this past year and shared so much free content with everyone. Now it is everyone else’s turn to show their support for you by upgrading to a paid subscription. Best of luck heading into this new year and decade! I personally LOVED the 70s. The 60s, too, but the 70s, were something else!