Chocolate Fondue Guanaja

Preparation info

  • Serves


    • Difficulty


Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

  • About

A guest-participation dessert on the lines of a Swiss fondue. Place the fondue pot over its burner or a bowl on the table over a night-light stand or an electric warmer and let guests prepare their own dessert. The fondue mixture can be prepared in advance but it must be reheated very slowly to soften it just before serving.


  • ¾ cup (6 fl oz/175 ml) heavy (whipping) cream
  • 2 tbsp milk
  • 7 oz (200 g) best-quality couverture chocolate, such as Guanaja, finely chopped
  • fruit and bread, chopped


    Bring the cream and milk to a boil, then pour over the chocolate in a heatproof bowl. Stir slowly for 2 to 3 minutes, until the chocolate melts.

    Simply dunk pieces of fresh pineapple, pear, nuts or brioche into the mixture.