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Chocolate Fondue
Nb persons: 10
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| INGREDIENTS | |
| ACCOMPANIMENTS (CHOOSE FROM THE FOLLOWING) | |
| Angel food cake, or pound cake, cut into 1-inch cubes | |
| long baguette, French or sourdough, cut into 1-inch cubes | |
| 4 | bananas, medium-ripe, peeled and cut into 1-inch-thick rounds |
| 2 medium | oranges, mandarin, or tangelos, peeled and segmented |
| 1 | fresh pineapple, quartered, peeled, cored, and cut into 1-inch chunks |
| 1 pint | raspberries |
| 1 quart | strawberries, hulled, (see illustration below) |
| FONDUE | |
| 12 ounces | high-quality chocolate, chopped |
| 1 ⅓ cups | heavy cream |
| Pinch | salt |
| 1 tablespoon | corn syrup |
INSTRUCTIONS
SERVES 8 TO 10
HEADNOTE
The chocolate fondue stays true to the flavor of the unmelted chocolate; therefore, we suggest using a chocolate you like straight from the package. Milk chocolate will produce a mild and sweet fondue, semisweet chocolate will bring a deeper and more bitter flavor to the fondue, and bittersweet chocolate will present a pronounced bitter and even slightly acidic flavor. If you’d like just a touch of bitterness in the fondue, you may combine milk and semisweet or bittersweet chocolates. We recommend about 3/4 cup bread, cake, or fruit per person. The fruit may be prepared up to 4 hours and the bread and cake up to 1 hour ahead of time. You will need a real fondue pot (with heat source) to keep the chocolate mixture warm and fluid.
DESCRIPTION TEXT
1. Prepare the accompaniments and set them aside.
2. FOR THE FONDUE: Place the chocolate in a medium bowl. Bring the cream and salt to a boil in a small saucepan and pour the hot cream over the chocolate. Cover the bowl with plastic wrap and allow the chocolate to soften for 3 minutes. Whisk the chocolate until smooth, then add the corn syrup and whisk to incorporate. Transfer the mixture to a fondue pot, warm the pot over the Sterno flame for 5 minutes, and serve immediately with the desired accompaniments.
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