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Chocolate Fondue

Chocolate Fondue Categories: Import
Nb persons: 10
Yield:
Preparation time:
Total time:
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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 ? 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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