ChocoLot

Strawberry Cream

 

Fondues

Chocolate Fondue

1 pound semisweet chocolate (we recommend Ghiradelli)
2 cups heavy cream
2/3 cup plus 2 Tablespoons chopped nuts (optional)

Set a heatproof bowl over a pan of barely simmering water.  Combine chocolate and cream in a bowl or in a double boiler.  Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth.  Stir in nuts if desired.  Transfer to a fondue pot and set over a warming candle. 
Serve immediately. Enjoy!

 

Caramel Fondue

Let hot caramel cool slightly before serving

  2 cups sugar
  ¼ cup water
  1 cup heavy cream
  1 vanilla bean, split lengthwise and seeds scraped OR 1-2 tsp
   vanilla extract

In a heavy saucepan, combine sugar and ¼ cup of water.  Cook over med-low heat, stirring with a wooden spoon, until sugar has dissolved.  Turn heat to med-high, and bring mixture to a boil.  Do not stir.  Wash down sides of pan with a wet pastry brush.  Swirl the pan occasionally and continue to cook until mixture turns a medium to dark amber.  Very carefully add cream (it will splatter).  Whisk in vanilla.  Transfer to a fondue pot and set over a warming candle.  Let cool slightly before serving.
Enjoy!