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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