Classic Chocolate Fondue

Look for Callebault Chocolate at specialty chocolate shops and use a scale to measure!


3/4 cups (175ml) 35% cream
12 oz (375g) bittersweet chocolate finely chopped (preferably Callebaut)

Cooking Instructions:
In heavy saucepan over medium high, heat cream until very hot, add chocolate; remove from heat and let stand until melted.
Transfer immediately to a ceramic fondue pot or chaffing dish and keep warm over a burner.
Tip: For an adult fondue add 2 tbsp (30ml) cognac, brandy or liqueur