Fondue Set

How can you make fondue without a fondue set?
Ok. So. For my french class, we have to bring in a French Food/Desert. I chose fondue. I was thinking of Chocolate Fondue a la Creme. Well, i don’t have a fondue set. In the class, we have a microwave. How do i make the actual melted chocolate, and what do i keep it in while in class? I was thinking of a tupperware, but i’m not sure that will work.
please help, this is for a grade.
:D:D
Merci!
oh, and, i dont have adouble boiler either. :3
in class, we have a microwave. thats all. so what do i keep the chocolate in?
My serious recommendation if it’s for a grade? Cut your losses and run. It was conceptually a great idea but if you don’t have the tools it’s just going to be bad and you don’t want that. Getting a few points for creativity and losing most of them for poor execution isn’t a very good trade-off. Check HERE http://www.famousfrenchdesserts.com/french-dessert-recipes.html there are lots of recipes that range from super easy to difficult but you can pull these off. Don’t dig in your heels. Tell the teacher what you had planned but decided to change horses because you couldn’t pull it off properly so you just whipped up this little old thing instead. Believe me, it’ll stick in their head at grading time.
p.s. I’ve studied french cuisine and the very heart and soul of it is peasant cooking that uses up leftovers and stuff lying around the house. The language lends itself to making even the most mundane dish sound exotic. Pot A Feu…..pot on the fire, leftovers simmered for a long time. Coq a vin…. the old rooster that was so tough you had to boil it in wine.
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Rick Mercer: Coalition Fondue
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