{"id":7788,"date":"2020-05-19T12:17:13","date_gmt":"2020-05-19T10:17:13","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=7788"},"modified":"2020-05-24T21:32:41","modified_gmt":"2020-05-24T19:32:41","slug":"chocolate-fondue-cooking-from-the-heart","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/chocolate-fondue-cooking-from-the-heart\/","title":{"rendered":"Chocolate Fondue Recipe"},"content":{"rendered":"<p>During the COVID-19 outbreak, South Africans are encouraged to eat healthily to boost immunity and lower their risk of diseases of lifestyle, such as heart disease and type 2 diabetes.<\/p>\n<p>For those who love braaiing, Pharma Dynamics has teamed up with well-known food consultant and cookbook author, Heleen Meyer and the Heart and Stroke Foundation (HSF) to develop heart-healthy braai recipes as part of its popular, <em>Cooking from the Heart<\/em> cookbook series.<\/p>\n<p>Nicole Jennings, spokesperson for Pharma Dynamics says the braai edition contains 30 recipes that cater for meat-eaters and vegetarians alike. \u201cThe recipes include healthy, homemade marinades and seasonings, snacks, sides and salads, as well as vegetarian dishes and even desserts.<\/p>\n<p>\u201cMany of the meals we share are around a braai fire, but it is often accompanied by food that\u2019s not healthy for our hearts. Our aim is to make people a bit more conscious of the nutritional faux pas they make when braaiing.\u201d<\/p>\n<p>The recipes are all easy to make, affordable and consist of essential ingredients, which make them ideal for cooking during the lockdown. It even carries Jan Braai\u2019s stamp of approval!<\/p>\n<p>Try some of these recipes from <em>Cooking from the Heart\u2019s<\/em> special braai edition:<\/p>\n<ul>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/braai-cooking-from-the-heart\/\"><strong>Veggie Skewers<\/strong><\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/slaw-cooking-from-the-heart\/\"><strong>Colourful Slaw with Ginger &amp; Peanuts<\/strong><\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/mielie-cooking-from-the-heart\/\"><strong>Mealie Meal &amp; Corn Bake<\/strong><\/a><\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/chocolate-fondue-cooking-from-the-heart\/\"><strong>Chocolate Fondue<\/strong><\/a><\/li>\n<\/ul>\n<p><strong>CHOCOLATE FONDUE<\/strong><\/p>\n<ul>\n<li>1 cup (250 ml) low-fat milk<\/li>\n<li>\u00bd x 80 g good quality dark chocolate, broken into pieces<\/li>\n<li>2 tsp (10 ml) sugar<\/li>\n<li>1 tbsp (15 ml) cornflour<\/li>\n<li>1 tbsp (15 ml) cocoa powder<\/li>\n<li>\u00bc tsp (1,2 ml) ground cinnamon or more to taste<\/li>\n<li>1 tsp (5 ml) vanilla essence<\/li>\n<li>2 small fruit skewers per person, made with seasonal fruit, like apple, pear, papaya, citrus, banana or strawberries<\/li>\n<li>12 &#8211; 18 marshmallows, toasted over the coals, if preferred<\/li>\n<li>12 &#8211; 18 tennis or Marie biscuits to dip<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method<\/strong><\/span><\/p>\n<ol>\n<li><strong>Place <\/strong>milk, chocolate and sugar in a small pot. Heat over a low heat, while stirring all the time, to melt the chocolate and dissolve the sugar.<\/li>\n<li><strong> Mix <\/strong>cornflour, cocoa and cinnamon with 2 tbsp (30 ml) water to form a smooth paste without lumps.<\/li>\n<li><strong> Add <\/strong>some of the warm milk mixture to the paste and stir well. Stir back into the milk mixture in the pot.<\/li>\n<li><strong> Stir <\/strong>continuously over a medium heat for 8 &#8211; 10 minutes or until slightly thickened. Remove from the heat and stir in the vanilla. Spoon into a warm bowl.<\/li>\n<li><strong> Dip <\/strong>fruit or some of the other suggested ingredients in the warm chocolate sauce.<\/li>\n<\/ol>\n<p><strong>Tips:<\/strong><\/p>\n<ol>\n<li>The sauce will thicken as it cools down. Just stir in a tablespoon of boiling water to thin it down again.<\/li>\n<li>The chocolate sauce can also be served with ice cream. Only use 2 tsp (10 ml) cornflour and prepare as above. The recipe will then serve 8 &#8211; 10.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7829\" src=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener.jpg\" alt=\"\" width=\"1150\" height=\"1724\" srcset=\"https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener.jpg 1150w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-200x300.jpg 200w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-768x1151.jpg 768w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-683x1024.jpg 683w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-561x841.jpg 561w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-666x999.jpg 666w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-364x546.jpg 364w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-758x1136.jpg 758w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2020\/05\/A5-300dpi-cfth4-Recipe_Des-Opener-608x911.jpg 608w\" sizes=\"auto, (max-width: 1150px) 100vw, 1150px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>During the COVID-19 outbreak, South Africans are encouraged to eat healthily to boost immunity and lower their risk of diseases of lifestyle, such as heart disease and type 2 diabetes. For those who love braaiing, Pharma Dynamics has teamed up with well-known food consultant and cookbook author, Heleen Meyer and the Heart and Stroke Foundation&#8230;<\/p>\n","protected":false},"author":1,"featured_media":7829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7788","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=7788"}],"version-history":[{"count":3,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7788\/revisions"}],"predecessor-version":[{"id":7833,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7788\/revisions\/7833"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/7829"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=7788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=7788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=7788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}