By Cal Orey
Welcome to the month of heart health. Yes, every year organizations
tout the importance of maintaining your ticker. Chocolate has been called
everything from a "food of the gods" to a forbidden food. Dark
chocolate is the healthy kind with its heart-healthy antioxidants. Sure, white chocolate
contains sugar and fat but it also boasts calcium, essential nutrients, and
feel-good compounds.
In December, when I was hunkered
down in an Anchorage, Alaska hotel room, chocolate covered fresh fruit would
have been paradise. But I did find my chocolate fix. Okay, my indoor adventure
to an artisan chocolate shop was no nature trek or eye-to-eye contact with a
moose. But in my room with a panoramic view of fog, chocolate truffles—white
and dark—was as good as it was going to get.
Fast forward to our mountain town. Foraging
for quality chocolate and juicy strawberries in February is easy. So, inspired
by my bittersweet trip to Alaska and love for California, here is a new version
of my chocolatey fondue with fruit, spices, and nuts just for you.
White Chocolate
Fondue
1/2 cup organic half-and-half
1/4 teaspoon vanilla
1 cup ounces white (or dark
chocolate), Ghirardelli chips or bar (chunks)
2 cups fresh fruit, Fuji or Granny
Smith apples, sliced, bananas, strawberries whole, dried apricots, halves
Ground cinnamon or cayenne to taste
(if you like it spicy)
Nuts (hazelnuts or walnuts, chopped
fine)
In a saucepan or microwave, bring
cream to a simmer. Remove from heat and stir in chocolate. Put back on stove top
or nuke until melted. Watch carefully (about every 30 seconds). Stir in vanilla
until smooth. Caution: Do not mix spices in the chocolate because it will turn
brown or pink. Pour fondue into a serving bowl or individual cups. Serve warm.
Dip into the chocolate and then the spice or nuts of your choice. Serves 3 to
4.
Looking for more wow factor? You can
use bamboo skewers or stainless-steel forks or even toothpicks. If you want to
get fancy, fondue pots and sets. These can keep your chocolate warm. All the
fun stuff is are available online. Or you can simply can dip the fruit chunks
(a whole strawberry with its stem) into the fondue. Rough it like we do in the
sierras. Savor the warm chocolate and chilled fresh fruit. Then, it’s hakuna
matata.
-- Cal Orey, M.A. Is an author and journalist. Her books include
the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods,
and Essential Oils) published by Kensington. (The collection has been featured
by the Good Cook Book Club.) Her website is http://www.calorey.com
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