Featured Chef: Caroline Begin


When Caroline Begin is not busy traveling the world, she is busy inspiring the world with delicious fondue recipes.

Caroline Begin is:

Caroline Begin

Caroline Begin is a world traveler who currently lives in Calgary, Canada. 

Born to a French Canadian family and later exposed to English, Spanish and Mandarin, she developed a taste for languages and international cuisine.

Beef-broth fondue has always been her favorite dish but she has since gathered a myriad of cheese, caramel, chocolate, hot oil and other broth fondue recipes that she makes available online along with fondue tips and information on her fondue site:
http://www.bestfondue.com

Quote:

"Mind you, as a kid, the only version I was ever exposed to was the broth-based beef fondue. Anyone who knows me is aware that they have to double the required quantity of beef if I'm coming over to have fondue."

Featured Recipe: White Chocolate Fondue

What you need:
3 tablespoons Almond Slivers
1 1/4 cup Whipping Cream (Heavy Cream)
1/2 pound White Chocolate (cut into chunks)
2 tablespoons Amaretto
2 tablespoons Shredded coconut
  
Assortment of Dippers: fresh cherries, fresh strawberries, mango slices, pineapple pieces, chocolate and vanilla wafers, biscotti, assorted unsalted nuts, etc.

How to Proceed:
Preheat the oven to 300F, roast the almond slivers for 12 to 15 minutes then
let cool before crushing into powder.

In a pot over medium heat, bring the cream to a boil. Turn off the heat and
add the white chocolate. Stir the cream and white chocolate until fully
melted.

Add the almond powder, shredded coconut and Amaretto.  Mix well.

Pour into your chocolate fondue pot and keep warm with a tea light candle. 
Make sure that the wick isn't too close to your pot as your fondue could
burn right above the candle (stir it regularly to help prevent burning).

Dip bite-sized pieces of dippers and enjoy!

Personal Web Site: 

Caroline Begin

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