Chocolate Fondue with Churros

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

AS A KID I REMEMBER A MOBILE VAN COMING DOWN TO THE SEAFRONT AT WEST BAY SELLING SOME WEIRD, HORSESHOE-SHAPED DOUGHNUTS. It was a bit way out for deepest Dorset, but I got a bit hooked on them as they seemed an unusual treat at the time. They were simply dredged with granulated sugar and served in a paper bag. I always thought, before I became a food nut, that they were made of some sort of potato concoction, and later discovered they were just simply a form of choux pastry, deep fried. The