Spiced Chocolate Fondue

Caroline Yeh, owner of the eight-month-old Temper Chocolates in Boston, sells extraordinary candies from small European and American producers. She's also an excellent home cook and baker with a passion for chocolate. Fragrant with cinnamon, clove, cardamom and ginger, her fondue holds up remarkably well at room temperature, which makes it good for parties—especially when it's served with gingerbread, apples or shortbread for dunking.

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  • Servings: makes one gift, or 4 to 6 servings

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  • 1 1/2 cups heavy cream
  • 1/4 cup whole milk
  • Eight 4-inch cinnamon sticks, crushed
  • 2 teaspoons cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 pound bittersweet chocolate, coarsely chopped

How to make this recipe

  1. In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes.

  2. Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.


Gift Prep For each gift, measure out the spices above into a small glass jar and give with 1/2 pound of chocolate and this recipe. Or prepare the fondue and pour into a small glass jar: It will stay fresh in the refrigerator for up to 4 days. Reheat gently in the microwave before serving.

Contributed By Photo © Hans Gissinger Published December 2005

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