Tuesday, November 2, 2010

Sweet November, Sweet Chocolate Fondue

By Cal Orey,
The Writing Gourmet

It's November at Lake Tahoe. The pine cones are still dropping onto the ground which is covered with pine needles not white powder. Today, the temperature was in the high 60s--like Indian summer. And I still haven't made a fire. It's too warm except late, late at night or early in the morning...
Still, chocolate fondue seems like a perfect treat at night. How decadent and healthy can chocolate and good for you tidbits be? Imagine dipping your fave fresh fall fruits into warm dark chocolate? It's ideal for a party, a couple, or even just one for the thrill of it all. And in my book The Healing Powers of Chocolate (Kensington, 2010), I include the perfect recipe (on page 180), straight from Lake Champlain Chocolates.
My brain is on honeycrisp apples (these are available now, pricey but worth every penny). And strawberries are still available at our stores. Marshmallows are low cal and a fun sweet; homemade brownies (made with extra virgin olive oil and 70 percent cocoa) dipped in this fondue may be the winner in this house. Sure, it would be 100 percent ideal if I waited till our first snowfall. But sometimes, doing what feels good is worth it.
And yes, I do love the unforgettable tearjerker film "Sweet November" based in San Francisco--my home. It's a place that I remember for my umpteen experiences in my post-Haight Ashbury days to artsy friends' flats, my everlasting link to SFSU, its diverse people from around the globe, a potpourri of restaurants and cafes in North Beach, culture with a capital "C" -- and the winning Giants!

Chocolate Fondue

* * *

1/2 cup half-and-half
4 ounces bittersweet chocolate, chopped or pistoles
4 ounces milk chocolate, chopped or pistoles
1/4 teaspoon vanilla
marshmallows, pound cake, or brownies, peppermint sticks,
strawberries, bananas, raspberries, or apricots

In a saucepan, bring cream to a simmer. Remove from heat and stir in chocolate until melted. Stir in vanilla until smooth. Pour fondue into a serving bowl or individual cups. Serve at room temperature or slightly warmed. Dip the goodies!


  1. Well it's breakfast time here, but now I feel like Chocolate after reading this... how yummy.

  2. This does look good, huh? We're getting more than our "first" snowfall. Our storms our snowballing, so to speak. Time for a fire and fondue. More snow it on its way. Thank the chocolate gods to help give that extra oomph to get through it all!