Chocolate Fondue River with Raspberry Dippers

Allergens

Milk, Soy (in white chocolate)

Ingredients

• 16 oz dark chocolate, finely chopped
• 2 cups heavy cream
• 4 cups fresh raspberries
• 1 cup white chocolate chips
• Sea salt flakes, for garnish

Instructions

1. In a double boiler, gently melt the dark chocolate. Gradually whisk in the heavy cream until fully combined and smooth. Pour the mixture into a deep bowl or fondue pot. Set aside to cool slightly but remain fluid. Rinse and dry the raspberries. Dip each raspberry in the white chocolate, then place on parchment paper. Sprinkle with sea salt flakes. Serve immediately alongside the chocolate fondue river.

Chef’s Insight

Chocolate and fruit create a harmonious symphony of flavors and textures that delight the senses while satisfying the soul.

Notes

Use high-quality chocolate for the best taste and texture.