Chocolate Fondue

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   Chocolate Fondue is a lovely means of entertaining at home, and certainly is a great linker for close bonds of family and / or friends. Here is my family recipe ... 

*** REQUIRED FOR RECIPE: A FONDUE POT AND LONG METAL SKEWERS FOR THE FRUITS AND SPONGE CAKE OR POUND CAKE ... 

CHOCOLATE FONDUE ... 

One 15 ounce sweetened coconut Coco López 
12 ounces of unsweetened Cacoa or black chocolate ( I employ Lindt or Sprüngli from Switzerland ) finely chopped ... One can employ milk chocolate if you prefer or white chocolate ... 
1/4 cup whipping cream 
1/4 cup coconut extract 
Assorted season fresh fruit: Fresh Mango, whole fresh strawberries, tangerine segments, 1 inch cored Canary Island Pineapple sliced and fresh black berries or blueberries when in season, or Canary Island Bananas sliced into 1 inch thick slices ... 

1) Combine the sweetened cream of coconut and 12 oz. of chocolate in a heavy large saucepan.

2) Stir the mixture on a very low simmering heat, until the chocolate melts and the mixture is velvety smooth.

3) Combine the cream and extract.

4) Stir gently over low slow flame or heat.

5) Remove mixture from stove top to a Fondue Pot and serve with the sliced fresh fruit and Bizcocho for dipping ...

Nothing difficult here ... 

All you do require, is a truly good Fondue Pot and skewers for the fruit ... and cake ... One can sub sponge or pound or coffee cake ... or Biscotti ... 

Kindest.
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Chocolate Fondue Posted: 23 February 2013 at 12:00
	Chocolate Fondue is a lovely means of entertaining at home, and certainly is a great linker for close bonds of family and / or friends. Here is my family recipe ... *** REQUIRED FOR RECIPE: A FONDUE POT AND LONG METAL SKEWERS FOR THE FRUITS AND SPONGE CAKE OR POUND CAKE ... CHOCOLATE FONDUE ... One 15 ounce sweetened coconut Coco López 12 ounces of unsweetened Cacoa or black chocolate ( I employ Lindt or Sprüngli from Switzerland ) finely chopped ... One can employ milk chocolate if you prefer or white chocolate ... 1/4 cup whipping cream 1/4 cup coconut extract Assorted season fresh fruit: Fresh Mango, whole fresh strawberries, tangerine segments, 1 inch cored Canary Island Pineapple sliced and fresh black berries or blueberries when in season, or Canary Island Bananas sliced into 1 inch thick slices ... 1) Combine the sweetened cream of coconut and 12 oz. of chocolate in a heavy large saucepan. 2) Stir the mixture on a very low simmering heat, until the chocolate melts and the mixture is velvety smooth. 3) Combine the cream and extract. 4) Stir gently over low slow flame or heat. 5) Remove mixture from stove top to a Fondue Pot and serve with the sliced fresh fruit and Bizcocho for dipping ... Nothing difficult here ... All you do require, is a truly good Fondue Pot and skewers for the fruit ... and cake ... One can sub sponge or pound or coffee cake ... or Biscotti ... Kindest. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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