To spice up a romantic evening, try this zesty chocolate fondue recipe from Francisco Lozano, Pastry Chef at the swank Ocean & Vine Restaurant in Loews Santa Monica Hotel.
6 ounces premium semisweet chocolate (we use Valrhona's Manjari 64 % cocoa butter content)
1/2 cup heavy cream
1/2 teaspoon Chipotle chile paste or powder
Fresh ripe cubed fruit such as Asian pears, bananas, whole strawberries for dipping
Process:
In double boiler at low heat, melt the chocolate making sure that it is stirred often until completely melted. Using a small sauce pan, warm the heavy cream up with the chipotle paste (make sure cream is not hot but rather a little above lukewarm). Combine the cream and chocolate and set in a fondue pot. Dim room lights, turn on the fire place and enjoy! (Note: the last step is extremely important in the success of this recipe.)
Chocolate and wine make great partners, read Wine with Chocolate?! to learn how to pair them for a delicious meal.
