1 cups premium cocoa powder (Valrohna or
Scharffen Berger), sifted
1 1/4 cups spring water
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces 62% Scharffen Berger (premium semi-sweet chocolate),
chopped
Pound cake and fruit (such as bananas, apples, strawberries, and
plums), cut into bite sized pieces
Sift the cocoa into mixing bowl and set
aside. Place the water, sugar, and corn syrup into a pot and bring
to boil. Allow to simmer for 10-15 minutes until sugar solution has
reduced by about 30%. Pour the cocoa powder into the solution and
blend with a whisk until smooth. Return the chocolate mixture to
the stove and continue cooking over medium heat. Add heavy cream,
bring to boil and allow to simmer for five minutes. Remove from the
heat and stir in chopped chocolate. Pour into fondue pot and keep
warm.
Makes 4-6 servings.
Epicurious
