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At table, pick up one piece of fruit and dip it
into the hot chocolate. Take it out, let it cool
down for a moment and then enjoy it!
Variations
Season the chocolate at your taste, e. g. with
a pinch of cinnamon, cardamom or a dash of
orange liqueur or vanilla syrup.
Serve the fondue with crêpes rolls in addition
to the fruit:
Bake thin crêpes (it’s very easy with the UNOLD
®
crêpes maker). Spread some jam on the warm
crêpes (e. g. apricot jam or orange marmalade)
and roll the crêpes firmly, then cut into bite-
sized pieces.
Fruit in chocoate sauce
for 4-8 portions
200 ml cream, 140 g plain chocolate, 1 pinch
of gingerbread spices or cayenne pepper (to
taste), 100 ml orange juice, Fruits to taste,e. g.
bananas, strawberries, pineapples, pears, tange-
rines
Heat the cream with the spices. Cut the choco-
late into pieces and melt in the hot cream. Add
the orange juice. Prepare the fruit and cut them
into pieces. Spike the fruit pieces with the forks
and dip them into the chocolate sauce. Tipp:
Sprinkle the fruit pieces with some lemon juice.
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