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Chocolate Fondue
To serve chocolate fondue, you must have a way of keeping it warm and in reach of all your guests. A ceramic fondue pot is ideal because metal fondue pots can get too hot for the chocolate. Depending on the season and your preferences use peach slices, slices of tangerines or blood oranges, red and green apples, cherries or strawberries on the stem, pineapple spears, red and green seedless grapes, melon balls, chunks of fresh coconut, pitted large prunes or dates, plump dried figs, dried apricots, peaches, and/or nectarines, and/or sliced bananas for dipping. Be sure to provide fondue forks or long bamboo skewers.
Ingredients:
- 1 cup heavy (whipping) cream
- 3 tablespoons water
- 3 (3.53 ounce) packages CACAO RESERVE BY HERSHEY’S 65% Extra Dark Chocolate, chopped*
- Pinch of salt
- Brioche, soft crusty country bread, or baguette, cut into 1-inch cubes
- Seasonal fresh fruit, cut into serving size pieces
Directions:
Bring the cream and water just to a boil in a medium heavy saucepan over medium-high heat. Remove the pan from the heat, add the chocolate and salt, and whisk until smooth. (The fondue can be cooled and refrigerated, covered, for up to 3 days. Gently reheat before using.)
Transfer the fondue to a ceramic fondue pot and keep warm over very low heat. Serve with the dipping ingredients of your choice.
Serves 4 to 6
*Note: If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.
