I NEED an easy-to-do and tried-and-tested chocolate fondue recipe. I was tasked by my Tita to do the chocolate fountain for her son?s first birthday. ?Marj

Sorry, Marj! I know this reply is way too late. I?ve published a recipe before but find these more practical.

One of the easiest and most delicious chocolate fondue versions is that of Tita Beth Romualdez, which uses store-bought ingredients.

Ready ? c good cream and 3-4 medium-sized bars of any Toblerone chocolate of your choice, chopped. All you have to do is heat the cream, take the pan off the fire and add the chopped chocolate. Mix it until smooth and shiny.

If you want a thicker mixture, add chocolate until you get the desired consistency. If the mixture becomes too thick, add a bit more warm cream.

I have done a couple of fondues, using different chocolate brands: Tulip Couverture, Lindt, Vahlrona, Callebaut, Heavenly Chocolate?s Fountain Tablets with high butter and fat ? bittersweet, dark, milk and/or white.

I sometimes add a tablespoon or two of liqueur: Kirsch, Grand Marnier, Kahlua or Godiva. Brandy is nice, so is Port wine.

Various types of red wine work, too, for flavor; add them right after taking the cream off the fire. Adding coffee powder to the cream is another option.

The ratio: 1 c +/- cream and ? k chocolate of choice, adjust according to desired consistency.

The chocolate?s quality will determine the fountain?s flow.

Being a nonbeliever of adding oil, shortening or huge amounts of butter to the chocolate, I suggest good-quality chocolate couverture.

In a double-boiler, heat water to near-boil. Take the pan off the fire and put a bowl over the pan. Make sure the bottom of the bowl does not touch the water.

Add half of the chocolate?s total quantity. Mix. Add remaining chocolate and mix until evenly melted and shiny.

Remember: Chop chocolates evenly. High temperatures scorch chocolate, and it will therefore not melt. It will also not melt if contaminated with even a drop of water.

Call Sweet Craft (532-1595), which has an extensive line of chocolate brands.

Chocolate fountain

The ?ber? months are around the corner. Among the cutest gadgets I have seen that would make a great Christmas gift is a mini chocolate fountain. Not only does it save much on chocolates, it is priced quite reasonably, too.

The first batch is coming by September 15 and is on a by-order basis only at Heavenly Chocolate. (666-2208/0915-7882105)

Heavenly Chocolate will launch the Sachi Nama Black Edition in October. The premium line comes in interesting flavors: Sake, Port, Orange Vodka and Dulce de Leche.

Kefir

Is kefir available in Manila? So far, I?ve found kefir only at Bizu. They make their own.?Paulyn

Bizu makes its own kefir because the owner, Art Tanco, believes staunchly in alternative medicine, wellness, and that one eats one?s way to good health.

According to Tanco, his kefir is made from pasture-fed raw cow?s milk sans chemicals/hormones, and from natural kefir grains.

?Kefir cleanses and detoxifies the digestive track, making it more efficient and disease-free. It is great for the colon,? he said.

?My family and I have chlorophyll kefir smoothies every day after a shot of wheat grass juice. To kick it up, I add super food like natural Australian bee pollen and Canadian hemp hearts. To sweeten it, I use plant-based sweeteners: stevia powder and organic low-glycemic-index agave nectar from Mexico.?

Kefir, raw bee pollen and raw hemp hearts are sold by Tanco (0917-8168794). He can even tell you how to make your own kefir.

?Rendang? ingredients

May I know where to buy rendang ingredients in the Philippines, like kunyit, and other Malaysian ingredients for other viands? I ran out of rendang rempah.?Laura M. Ignacio

Kunyit turmeric powder is available everywhere.

My fresh turmeric or luyang dilaw, which is best for rendang, as well as galangal, lime leaves, cumin and fennel seeds, which I reckon are the other ingredients you need, are from Lolita?s at Farmers (440-1890).

Other places for spices: Spices & Flavors, Market! Market! (728-9562) and Assad Mini Mart, UN Avenue (526-1349). While at Assad, go to its restaurant and have a mutton biryani?so good! Ask for extra mutton sauce on the side.

On August 29, I am conducting a culinary tour to Taal.
For my cooking class schedules and my series lineup for Pugon Lechon Cooking, Buffet, Coffee & Bakeshop, and Lola Basyang (Traditional Filipino Cooking), call 928-9296/927-3008/647-4744/0908-2372346.

E-mail the author at raspiras@inquirer.com.ph.