Chocolate fondue

Chocolate fondue



1/4 pineapple
1/2 mango
1 clementine
1 banana.

Chocolate fondue:

150 g dark chocolate
15 cl liquid cream.

Lemon syrup:

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.