Executive Chef Philippe Olivier Robles shares an exquisite culinary creation.
A Valentine Special – Chocolate Fondue
Healthy Bonus: 1 serving of fruit (per 1/2 cup of sliced fruit), magnesium and selenium from nuts, vitamin C from strawberries, fiber from nuts and fruits.
Yield: 6 Servings
Dipping Foods
1 pint fresh strawberries
1 red apple, cored and sliced
1 green apple, cored and sliced
1 banana
1/4 cup jumbo cashews
1/4 cup brazil nuts
Light Chocolate Sauce
1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 tablespoons Splenda Granular
1/2 cup skim evaporated milk
1-1/2 teaspoons vanilla extract
Thoroughly wash and dry strawberries and apples. Cut apples and banana into 3/4-inch-thick slices. Arrange all fruits and nuts on a plate. To make chocolate sauce, whisk together cocoa, sugar, and Splenda in a medium-sized bowl. Slowly pour in milk to make a paste. Mix together to remove lumps. Transfer to a medium-sized saucepan and bring to a low boil over low heat, stirring constantly. Remove from heat and stir in vanilla. Transfer chocolate sauce to fondue pot. Place pot over candle or canned heat burner. Slide fruit pieces onto fondue fork or toothpick and dip into sauce. For nuts, spoon sauce onto a plate and dip nuts in sauce by hand.
Wine Pairing
Winery: Mt. Difficulty
Varietal: Pinot Noir
Region: New Zealand
Type: Red Wine
Other Vintages: 2007, 2006, 2005, 2004, 2002, NV