Strawberries Dipped in Chocolate Fondue
By Paul J. Lee - Chef Instructor,
Monterey Peninsula College; Monterey Bay Chapter, American
lbs. strawberries (options: banana, orange segment, tart
apple, cherry, pound cake, mango, papaya, pineapple)
16 oz. chocolate, bittersweet, 64%
16 oz. heavy cream
1 oz. unsalted butter
Amaretto, Grand Marnier or port
chocolate into pieces. Heat cream to just below a simmer.
Pour cream over chocolate and stir with wooden spoon to
melt and blend. Withhold 10 percent of both ingredients
to make adjustments for viscosity and to temper chocolate.
Fold in bits of butter after all chocolate has melted.
in a warm place for service. This can be made days in
advance and held in the refrigerator.
a food injector, fill cavity of strawberries with a favorite
stem of berry, dip into chocolate and enjoy.