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Chocolate Fondue
with Fresh Fruits for Two

Love Foods in History

Edward and Susanna Tolini Executive Chefs, Le Bocage
Serves 2

1 cup Heavy Cream
1 cup Bittersweet chocolate, finely chopped
2 tsp. Grand Marnier
a dash of vanilla vodka or extract

Kiwi, peeled and sliced
Bananas, cut into 1/2² slices
Dried Apricots
Granny Smith apples, sliced
Filet of Orange
Tangerine wedges


In a heavy duty sauce pan, bring the heavy crème to a boil. Remove from the
stove and stir in the chocolate until completely incorporated. Add the Grand
Marnier and vanilla vodka or extract

Serve in a fondue pot with assorted fruits cut into bite sized pieces.
Also Sponge cake or Angelfood cake cut into cubes is great.


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