Cocoa Fondue
ココアフォンデュ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Cocoa fondue is a snack-time favorite in the preschool kitchen: a smooth, gently sweet cocoa sauce that children dip cut fruit or cubes of bread into. It comes together in one small pot with just four pantry ingredients, and there is no chocolate to melt or temper. Whisk the dry ingredients together first so the cocoa dissolves without lumps, then warm the sauce slowly over low heat, stirring from the bottom of the pot so nothing catches. Letting it cool slightly before serving keeps it at a safe temperature for little fingers.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 9 gunsweetened cocoa powder
- 7.5 gskim milk powderMilk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
- 6 gpowdered sugar
- 30 gwater
About the Japanese ingredients in this recipe
- skim milk powder (スキムミルク)
- Milk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
Directions
- 1
Put the unsweetened cocoa powder, skim milk powder and powdered sugar in a pot and whisk well to combine.
- 2
Add the water and stir.
- 3
Warm over low heat, stirring from the bottom of the pot, until everything has dissolved and come together into a smooth sauce (about 2 minutes for a home-sized batch). Let it cool slightly.
- 4
Cut up your favorite fruit, sandwich bread or the like, and dip the pieces into the sauce to eat.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 85.5 kcal | 171 kcal | 85.5 kcal |
| Protein | 4.2 g | 8.4 g | 4.2 g |
| Fat | 2.1 g | 4.2 g | 2.1 g |
| Carbohydrates | 13.7 g | 27.3 g | 13.7 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 94.5 mg | 189 mg | 94.5 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 85.5 kcal | 4.2 g | 2.1 g | 13.7 g | 0.2 g | 94.5 mg | 1.2 mg |
| 1 adult serving | 171 kcal | 8.4 g | 4.2 g | 27.3 g | 0.3 g | 189 mg | 2.4 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
