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Fruit Sandwich
Ligaya Mishan, Yudai Kanayama
332 ratings with an average rating of 4 out of 5 stars
332
20 minutes plus 1 hour chilling
Updated Jan. 31, 2024
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Set up a fondue pot, if you have one. If you don’t, set a heatproof rack — one that can securely hold a small heatproof bowl — over a candle or can of heating fuel (such as Sterno). Or, take a pot or bowl large enough to fit a small heatproof bowl inside it and fill with boiling water; the water should reach about halfway up the outside of the small bowl once it’s set inside the pot.
Put the chocolate in your fondue pot or small heatproof bowl. Heat the cream in a small saucepan over medium until steaming and bubbling around the edges. Pour over the chocolate, add the salt and stir gently until smooth.
Set the chocolate over the heat source and serve immediately, with items of your choice for dipping.
We always add a tablespoon of Grand Marnier, Kahlua, bourbon, or whatever happens to be in the liquor cabinet, except when we make it for the grandchildren.
The Swiss Cookbook had a memorable chocolate fondue made from cream and Toblerone bars.
I wonder if the place Ligaya Mishan had the chocolate fondue was La Fondue in mid-town. It delighted me as a kid in the 80's and saved my sanity a few times in the 90's when my gen X life was so awful that only a bowl of cheese and/or chocolate shared with too many friends squeezed around a little table would do.
This is just basically ganache.
Double the recipe. Easy and delicious
can I heat up the cream in a microwave?
You need hot cream. Heat it however is convenient for you.
We made this for a group dinner and the results were wonderful! We paired with strawberries, pineapple, clementine slices, marshmallows, & pound cake pieces. It was a great use of our fondue pot we would love to use more! Will do this for future dinners as our kids especially LOVED it!!
Only a handful of comments here but they did not disappoint! any recommendations or thoughts on type of chocolate?
I used dark chocolate (85% minimum cocoa). A splash of rum for depth, a healthy few dashes of cinnamon to bring warmth, and some honey to balance the slight but wonderful bitterness from the dark chocolate. Don't forget the salt to sharpen the flavors!
I used GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips and was happy with the results. I have previously used Jacque's House 70% Dark Chocolate Baking Discs, which was good also. I like to add a splash (or two) of Chambord. Shortbread cookies are my favorite delivery vehicle.
I wonder if the place Ligaya Mishan had the chocolate fondue was La Fondue in mid-town. It delighted me as a kid in the 80's and saved my sanity a few times in the 90's when my gen X life was so awful that only a bowl of cheese and/or chocolate shared with too many friends squeezed around a little table would do.
We always add a tablespoon of Grand Marnier, Kahlua, bourbon, or whatever happens to be in the liquor cabinet, except when we make it for the grandchildren.
The Swiss Cookbook had a memorable chocolate fondue made from cream and Toblerone bars.
Without the cookbook and without the recipe, this doesn't tell me much. How is cream and a Toblerone bar different from the cream and chocolate specified in this recipe? Chocaholics want to know!
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