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Chocolate Fondue

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It’s Summertime. . . And The Entertaining is Easy!

Fondue is often thought of as a fall and winter dessert. Dipping fruit and cake into molten chocolate seems to go along with a roaring fire.  Everyone gathered around a fondue pot with a small flame.  Sweaters.  Crisp Air.

But hey, it’s the middle of summer now and we say why not!  It’s hot outside but surprise your friends with a taste of fall. Throw a Christmas in July party  and add peppermint pound cake squares to the mix. This is a delightfully simple party dessert that pleases young and old.

And who is going to refuse a decadent bowl of warm chocolate for dipping morsels of food in any season? It is strawberry season so why not? Fresh organic strawberries and . . . this!

Have you heard of fleur de sel, one of the ingredients in this recipe?   It is a gourmet salt traditionally  hand-harvested off the coast of Brittany where workers scrape off the top layer of salt. It is often slightly gray in color due to the sand resulting from the harvesting process. It is also harvested in Mexico, Spain, Brazil, and even Canada from the Pacific Ocean near Vancouver.  Fleur de sel means “flower of salt” which is a lovely name for this sea salt.

Chocolate Fondue

Serves 8-12

Ingredients

  • 24 oz. dark or bittersweet chocolate, chopped
  • 2 cups heavy cream, reserve 1/2 cup if fondue needs thinning
  • 2 teaspoons vanilla
  • 2 teaspoons fleur de sel 

Optional:

  • 2 tablespoons Amaretto liqueur
  • sliced bananas, strawberries, marshmallows, pound cake, pineapple, apples, nonpareils, etc.

Directions

  1. Place your chopped chocolate and 1 1/2 cup heavy cream in slow cooker on low heat for 1 hour, stirring every 15-20 minutes. Add in vanilla and fleur de sel and stir to incorporate.
  2. If chocolate looks too thick, add remaining cream one tablespoon at a time and mix well.
  3. When chocolate is completely smooth, turn heat down to warm and serve, stirring occasionally.

Thank you to 12  Tomatoes for the recipe and image.

To read more on fleur de sel, click here.

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