By Chef Jill Sandique

Ingredients

500 grams of Malagos 65% Dark Chocolate in rounds

1000 ml or 4 (250 ml/pack) tetrapacks of heavy whipping cream

Suggested dippables

Marsmallows, slices of fruits, biscotti, chip cookies, sweet bread, etc..


Instructions

1) Melt 500 grams of Malagos 65% Dark Chocolate in a double broiler. 2) Whisk in the heavy cream until well-mixed.
3) Pour the mixture in a fondue pot or in a fountain.
4) Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

*If fondue becomes thick, just add more cream.