Things You'll Need:
- 3 pounds assorted fruit, cake and cookies
- ½ pound dark chocolate
- ½ pound white chocolate
- 1½ cups heavy cream
- 2 tablespoons unsalted butter
- Medium saucepan
- Metal heatproof bowl
- Heatproof spatula
- Ingredients listed above
- Pot holders or towels
- Chef's knife or chocolate fork
- Ceramic fondue pot
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Step 1
Wash the fruit well.
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Step 2
Cut any fruit that is larger than bite-size. Cover and refrigerate until serving time.
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Step 3
Any pound cake or angel food cake should be cut into bite-size cubes 1 inch square.
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Step 4
Using a chef's knife or a chocolate fork, cut the chocolate blocks into smaller chunks approximately ½ inch in size. Keep the dark and white chocolate separate. Set aside.
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Step 5
In a medium saucepan, boil a cup of water over medium-high heat.
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Step 6
Place the dark chocolate in a metal bowl that can sit recessed into the saucepan but not touch the water. Alternatively, you can use any double boiler setup you wish.
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Step 7
Add ¾ cup of cream to the dark chocolate and place the bowl over the boiling water.
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Step 8
Stir the chocolate until it becomes smooth and pliable with no lumps.
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Step 9
Turn the heat down to low.
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Step 10
Bring another cup of water to a boil in a medium saucepan.
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Step 11
Add the white chocolate to a bowl that can also sit above the boiling water.
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Step 12
Add the remaining ¾ cup of heavy cream and the butter to the bowl and stir until the butter and chocolate have melted.
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Step 13
Keep stirring until there are no lumps in the white chocolate.
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Step 14
Reduce the heat to low.
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Step 15
Light the Sterno® or candle below a fondue pot.
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Step 16
Pick up both bowls of chocolate and slowly pour them into opposite sides of the fondue pot at the same time. You want the two chocolates not to mix, so pouring the same amount of chocolate at the same rate is important so one chocolate doesn't overtake the fondue pot.
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Step 17
When you're finished, the white and dark chocolate should perfectly fill both halves of the fondue pot.
