How to Make Cheap, Easy Chocolate Fondue with Aldi Chocolate

Ask anyone who shops at Aldi about the best tasting stuff the discount grocer sells, and they’re bound to bring up chocolate. Both brands of chocolate the store sells—Choceur and Moser Roth—are made in Germany and German chocolate is good. Know why? In general, it contains more milk fat and more cocoa than American chocolate. And since we’re talking about Aldi here, it’s cheap, too.

So, sure. You could buy some Aldi chocolate bars for your Valentine and they’ll be perfectly happy—or you could buy some Aldi chocolate bars and whip up a romantic dessert that’s cheap and deceptively easy. I’m talking about Aldi chocolate fondue.

Okay, I like sexy things—how do I make it?

First you have to go to Aldi and gather your ingredients. The recipe calls for Friendly Farms sweetened almond milk, vanilla extract, salt, and four bars of Moser Roth 70% cocoa premium. As I said, German chocolate is key. The higher cocoa butter content is going to make it melt like a dream. All you have to do is combine the ingredients in an enameled cast iron sauce pan (this is important because the thick, sturdy vessel will keep the chocolate from scorching), and whisk it all together over medium low heat until everything is nice and melty.

The Best Cheap Valentine’s Day Treats at Aldi

The secret’s in the added ingredients. As the recipe puts it, “The vanilla extract lends a warm and aromatic note, while the salt balances the sweetness and enhances the chocolate’s richness. This results in a perfectly balanced fondue that’s both complex and addictive.”

What to dip in the chocolate fondue?

You could go with fruit, marshmallows, or graham crackers—all of which you can find at Aldi—but Redditors, in their infinite wisdom, have an even better idea. Heat up a couple of Aldi’s frozen soft pretzels (which we love) and either drizzle them with the molten chocolate or cut them up and use them as dippers. That salty-sweet combo sounds unreal.

About the Author

Howdy! I’m Gwynedd, Sporked’s managing editor. I live in Los Angeles and have access to the best tacos the U.S. has to offer—but I’m a sucker for a crunchy Old El Paso taco night every now and then. I’ve been at Sporked since 2022 and I’m still searching frozen mozzarella sticks that can hold a candle to restaurant sticks. Why you should trust me: I’ve been a journalist for 20 years (yikes), a consumer of food for 40-plus years, and I’m truly hard pressed to think of foods I don’t like (or that I can’t tolerate at the very least). Oh and one time I cooked my way through Guy Fieri’s cookbook and wrote about the journey through Flavortown. What I buy every week: Trader Joe’s Original Savory Thins. Fat free plain yogurt (usually Fage or Nancy’s). Honeycrisp apples. Sweet cream coffee creamer for my at-home Americanos. A frozen cauliflower crust pizza and some jarred mushrooms to top it with. Old El Paso Stand ‘N Stuff taco shells and Gardein Ground Be’f, even though I think “be’f” is a nightmarish contraction. Favorite ranking: Stouffer’s frozen dinners. I don’t own a microwave (I get my cancers the old fashioned way!), so I love taste testing things that I don’t really buy to eat at home. Least favorite ranking: Soy sauce. Don’t get me wrong, I love soy sauce—but consuming that much sodium in one sitting is probably illegal in some countries. Our frozen enchilada taste test was a close second; the smell of microwaved corn tortillas still haunts me.