Chocolate Fondue

Serves 4

8 ounces Callebaut chocolate, roughly chopped
1 cup heavy cream
Sliced fruit such as strawberries, grapes, kiwi, pineapple, and bananas, for serving
Pound Cake cut in 1-inch cubes, for serving

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, combine chocolate and cream. Heat very, very slowly, and stir occasionally until melted. Transfer to a fondue pot, and keep warm over very low heat. Serve with sliced fruit and pound cake.

Chocolate Raspberry Fondue

Slowly melt 8 oz Belgian Callebaut chocolate (milk, dark or a combination) with 1 tablespoon of Bonny Doon Raspberry Framboise, or other liqueur, in a double boiler over medium flame. Serve immediately, providing long fondue forks or skewers. Dip fresh raspberries, strawberries, pineapple, apples, biscotti or pretzels in warm chocolate. Perfect served with a glass of Bonny Doon Raspberry Framboise.

Note on chocolate fondues: Chocolate is not very tolerant of heat, breaking or curdling if over-heated. Avoid this by slow, careful warming in a double boiler or fondue pot with votive candle or heat diffuser.