"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Ghirardelli Ultimate Chocolate Fondue, by Kathy Schew, is from Trickey Pond Family Reunion Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 oz. Milk Chocolate baking bar 6 oz. 70% Cacao Extra Bittersweet Chocolate baking bar 1 1/4 cups milk or heavy cream 1 tsp. vanilla 2 Tbsp. unsalted butter 2 Tbsp. chocolate liqueur, if desired
In medium saucepan, combine milk, vanilla and butter, and heat until mixture just simmers. Remove from heat, and stir in chocolate bars and liqueur until completely melted and smooth. Serve over heat source that will keep it warm but not hot. Dip strawberries, seedless oranges, pineapple, banana, pound cake, marshmallows, cookies or cheesecake.
Enough for a party, unless you invite my sister!
(Unused chocolate can be kept in a container in the refrigerator and reheated later.)
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