Thickener for a chocolate fondue recipe?

cruelshoes · Joined: 23 Sep 2005 Posts: 3380 Location: Washington State

I am working on modifying a vegan chocolate fondue recipe. When I get done with it, it will be GF/DF. The recipe calls for all-purpose flour as a thickener. Which of our various flours do you think would work the best, and provide the proper thickening and mouthfeel characteristics? I am thinking arrowroot or cornstarch. What do you think? I don't think potato starch is right (wrong mouthfeel) or sweet rice flour (a little grainy).

Is your mouth watering for some GF/DF chocolate fondue yet?????
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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2920

I don't have any idea what I would use to thicken chocolate. Actually, I'm wondering why it needs to be thickened. Is DF, vegan chocolate much more thin when it melts?

cruelshoes · Joined: 23 Sep 2005 Posts: 3380 Location: Washington State

Most regular chocolate fondue recipes call for cream or milk. I think the fact that it will use a dairy alternative might make it a little thinner. I suppose I could try it out without any thickener and add it as needed.

Off to experiment!
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lorka · Joined: 15 Aug 2006 Posts: 265

I would omit it. I make fondue (dairy-freel, also) without flour - that is a little weird to me, to be honest!
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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2920

Now, I understand. I agree with Lorka in that I would omit the thickener. I might use coconut milk in lieu of DF/CF milk. Coconut milk is pretty thick for a liquid and it's naturally CFDF.

Let us know how it turns out.