Anyone whose been to the Melting Pot knows what I'm talking about... they have this delicious fondue that's dark chocolate on one side, white on the other, in a yinyang shape. So how do you keep the chocolates from mixing with each other? And does anyone have a good recipe for this kind of fondue?Can two different chocolate fondues stay seperated in the same pot?
If you were going to do this, I would recommend taking large, solid pieces of chocolate, the white and dark. Heat them at the same temp and DONT touch. This will allow them to melt, not touch each other, and not become mixed. This is hard to do b/c unless done over very low heat, there is a liklihood that the chocolate will burn.
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