Bareback Marinades
Bareback Marinades


Chocolate Fondue

I think it’s safe to say we are complete fondue fanatics around here. Al’s birthday is New Years Eve and we often make his birthday special with fondues, especially a chocolate fondue. Valentines is another special event that we love to create a chocolate and fruit feast. Add in a waffle or two and we are in Heaven.


300 grams of semisweet or bittersweet chocolate, chopped. I like to use my favourite chocolate bar, with or without nuts. 2/3 cup of heavy cream or coconut milk, 1 teaspoon of vanilla, orange or peppermint extract. Or if children are not involved, you might want to add your favourite alcoholic liquor such as Baileys, Grand Marnier or Kahlua.Lots of dipping options (strawberries, bananas, kiwis, oranges, blackberries, grapes, waffles, sponge cake... the sky’s the limit)


In a saucepan, combine the chocolate and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don't let it come to a boil; keep it on low heat. Once melted, stir in the vanilla or other extract. If needed, stir in heavy cream or coconut milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.Serve with dippers of your choice. Any extra chocolate leftovers will keep well in the refrigerator - just reheat on low to have yourself another chocolate fondue experience.Serve on reclaimed wine barrel staves and Enjoy! 

Happy Valentines.  No marinades this time.

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