Valentine’s Day is almost here and it’s time to start thinking about the perfect way to celebrate. Chocolate fondue is passionate, pleasurable and the perfect way to indulge with your special someone. To help set the romantic mood, Green & Black’s has partnered with six of Canada’s favourite foodies – Abbey Sharp, Mystique and Philip, Julie Van Rosendaal, Jeremy and Adrian, Taylor Stinson and Regina Braun – challenging each to create the ultimate chocolate fondue recipe.
Each recipe uses premium quality ingredients such as organic chocolate and fresh fruit, all served with a side of love and provides tips for multiplying the ingredients to serve a crowd. Here is Jeremy and Adrian’s “Triple Chocolate Fondue for Two”!
The Food Gays Triple Chocolate Fondue for Two
Recipe courtesy of Jeremy and Adrian of The Food Gays for Green & Black’s
Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 2
100 g (1 bar) Green & Black’s Ginger Dark Chocolate, chopped
100 g (1 bar) Green & Black’s Sea Salt Milk chocolate, chopped
100 g (1 bar) Green & Black’s 70% Dark chocolate, chopped
1 cup (250mL) heavy cream
1/2 tsp. (2mL) ancho chili powder
Dipping Suggestions: Assorted fresh fruit
Directions: Place the chopped chocolate in a medium sized bowl. In a small saucepan, bring cream and ancho chili powder to a boil over low heat. Add mixture to chocolate and let sit for 10 seconds. Stir gently until smooth. Take care not to over stir – you want to incorporate everything just until the cream has absorbed into the chocolate. Transfer mixture to a fondue pot and serve with fresh fruit.
Note: To serve a crowd, double or triple the recipe.