Components
- 300 grams of dark chocolate containing 55% cocoa
- One can of evaporated milk
- 2 tablespoons of cognac
- 1 chisme ponkan
- 1 cup (tea) of smooth grape without lumps
- 1 teacup of strawberries
- una cara
- Una unidad de kiwi
- Half sleeve tattoo covering the palm area
- 1⁄2 cup of dried apricots
- 1/2 cup of dried figs
Mode of preparation
- Begin the preparation with the fruits: peel and separate the segments of the grapefruit; wash, dry, and skewer the grapes onto two bamboo barbecue sticks; wash, remove the stems, and halve the strawberries; wash, dry, and slice the starfruit into thick star-shaped pieces; peel the kiwi, cut it in half, slice one half, and cut the other half into cubes.
- Break the chocolate into small pieces and place them in a heat-resistant glass bowl. Microwave on medium power in 20-second intervals, stirring thoroughly with a spatula after each interval, until the chocolate is fully melted.
- After the chocolate has fully melted, incorporate the milk cream (including the serum) and stir thoroughly. Return it to the microwave for an additional 20 seconds to warm the milk cream.
- Combine the cognac and pour the chocolate cream into a serving dish (or fondue pot). Serve alongside the fruits.
NOTE: If you are not using a cooker to prepare fondue with a réchaud and the chocolate cream becomes hard or cools down, reheat it in the microwave in 20-second intervals to avoid burning.
