Chocolate fondue is the ultimate shared pleasure: a silky dark chocolate emulsion that turns every bite into a ritual. The intensity of cocoa is balanced with fresh fruit, marshmallows, and sponge biscuits for easy dipping. A Swiss classic, warm, glossy, and made for celebrating at the table.
Wash and dry the strawberries. Cut the banana and pineapple into medium pieces, firm enough to skewer. Set out the marshmallows and ladyfingers before turning on the heat.
Chop the dark chocolate into small pieces so it melts evenly. If the pieces are too large, the cream overheats before the center gives in.
Warm the cream with the
Turn what you find into an experience you can actually bring to your kitchen.
Add the chopped chocolate and let it sit for 1 minute without stirring. Then stir from the center until the sauce is smooth, dark, and glossy. Add the vanilla and pinch of salt.
Serve the fondue warm with the dippers and skewers. If the sauce thickens at the table, warm it for 30 seconds over very low heat and stir until fluid again.
