Ingredients:

  • 12 oz (340 g) High-Quality Dark Chocolate (60-72% cacao), finely chopped
  • 1 cup (240 ml) Double Cream (Heavy Cream)
  • 1 Tbsp (15 g) Unsalted Butter, cut into small cubes
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/4 tsp (1.25 ml) Fine Sea Salt (e.g., Maldon)
  • 1 Tbsp (15 ml) Optional: Grand Marnier, Cognac, or Dark Rum
  • Fresh Strawberries, Banana Slices, Apple Wedges, Marshmallows, Small Choux Pastries, Shortbread Biscuits, Pretzel Rods (for dipping)

Instructions:

  1. Chop the chocolate finely or ensure you are using callets/discs. Smaller pieces melt faster and more evenly, reducing the risk of scorching.
  2. Prepare all dippers (fruits, pastries, etc.) and arrange them artfully on a serving platter near the fondue station.
  3. Set up a bain-marie (double boiler): Fill a small saucepan with about 1 inch (2-3 cm) of water and bring it to a gentle simmer over medium-low heat. Ensure the water does not touch the bottom of the heatproof bowl when it rests on top.
  4. Place the heatproof bowl over the simmering water. Add the double cream and the cubes of butter. Stir gently until the butter is fully melted and the cream is steaming (do not allow it to boil).
  5. Add the chopped chocolate to the warm cream mixture. Do not stir immediately; allow the chocolate to sit for 30 seconds to begin melting from the residual heat.
  6. Start stirring slowly and steadily, working from the centre outwards. Continue stirring until the chocolate is about 90% melted and only a few tiny streaks remain.
  7. Immediately remove the bowl from the saucepan. The residual heat will finish the melting process until completely smooth.
  8. Stir in the vanilla extract, sea salt, and the optional liqueur (if using). Stir vigorously for 30 seconds to incorporate the ingredients fully and create a smooth, glossy sheen.
  9. Pour the finished fondue into your prepared fondue pot or serving vessel. Light the warming element (tea light or low electric setting).
  10. Serve immediately with the prepared dippers. Keep stirring occasionally while serving to maintain the consistency.