Cold chocolate fondue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sticks White Toblerone (up to 3) |
| ½ | cup | Whipping cream |
| 1 | teaspoon | Dried chile peppers (we used a mix of freshly ground Ancho, Chimayo, and Habanero) |
Directions
howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare.
Scott Ashkenaz
This is a cold chocolate fondue, served at the post-Valentine's SF White HotLuck.
Warm and melt the chocolate with the cream over a double boiler. Stir constantly. Add the chile powder and stir until well-distributed. Let it sit and think for 30 min. over very low heat. Pour into the serving dish.
Serve with chunks of white-colored foods and fruits, such as marshmallows,pecan sandies, pears, apples, jicama, bananas, etc. Look for texture variation.
If desired, the chocolate may also be served warmed slightly. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@... (Tony Lima) on Apr 27, 1997