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| It's important to maintain moderately low heat (no more than 120°F), so the chocolate stays |
| melted and just warm to the touch. Too much heat can ruin the chocolate. |
| 8 oz. semisweet chocolate, finely chopped |
| 1 pound cake, cut into 1-inch cubes |
| 2 pints strawberries, rinsed and hulled |
| Fill the fondue pot with 2 cups warm water and place the fondue pot on the stand. Fill the fuel |
| burner with oil and set it on the stand. |
| In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 |
| minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add |
| the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the |
| insert in the fondue pot. Set the splatter guard on the top. |
| Set the fondue pot on the table and light the fuel burner according to the manufacturer’s |
| instructions. Serve with individually marked fondue forks, pound cake and strawberries. Serves 6. |
| Adapted from The Fondue Cookbook (Hamlyn, 1999). |
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Barrington
Software Incorporated