So, for those who like to read the recipe:
12 oz chocolate chips
1 cup light cream
1/2 tsp of vanilla extract
Boil water, pour over chocolate in a squishy bowl.
Wait 5-10 minutes until it's changed color
Drain the water and then immediately add cream to bowl.
Stir until it's a nice smooth texture, and then add the vanilla extract
I did this for a beginner backpacking program with 15 hikers this past weekend. It was AWESOME! There was no evidence of chocolate on the plate. In place of the cream, I use creamed cocconut, which carries well on the trail and used dried fruit. The dried pineapple was the best. It was very easy. On a ral trip the chocolate chips and the creamed cocconut would just coompletment the dried fruit I already carry.
If you have a bowl that can withstand heat (ie, silicone, or a smaller pot, you can also create a "double boiler" by putting it inside the pot of boiling water and melting the chocolate in it. That way the water never touches the chocolate. :)
Perfect! We have been doing a hike program for years and this weekend will be the last one ever. I was looking for something special for our last meal. Now we have chocolate fondue and my special cupcakes.
I would use the leftover water for hot chocolate...
just keep the pack of chocolate in your pocket for an hour in the summer and youll get chocolate fondue in your pants. I learned that the hard way. But still ate it.
For anyone wondering why this works when other times even a little drop of water can ruin melted chocolate at home (it will seize into a grainy mess), it's because of the amount of water. A small drop of water in melted chocolate will interrupt the molecular structure, but adding more water will allow the molecules to flow freely and make it into a smooth sauce again.
Long distance yes. Weekend no.
impractical, yes! Fun, also! Not everyone hikes on ramen and food bars, sometimes you gotta mix it up a little.
Is it just me or is this extremely unpractical for trail hiking?
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