150 g dark chocolate
15 cl liquid cream.
1 lemon yellow 20 g sugar water
1. Boil the cream quickly. Pour it immediately on the broken chocolate. 2. Mix with a whisk to melt the chocolate and obtain a creamy ganache. 3. Make a syrup with water, sugar and 1/2 lemon juice. Heat and let cool. 4. Peel the 1/2 mango and cut into strips. 5. Slice the banana. Dice the 1/4 pineapple into cubes and slice the clementine wedges. Coat the fruits with the cooled syrup. 6. Serve the fondue kept warm in a fondue pot (fondue set). Using fondue forks, prick the fruit pieces and dip them in the chocolate. Enjoy with the brioche.