Berries are in season, & let’s face it, berries + chocolate = amazing. You can use any fruit, really, & you’ll make everybody smile. This seemingly small recipe made quite a lot of chocolate; I’ve already used leftovers in several other dishes. The coconut oil makes it quite liquid-y (& adds that ever-important fat), so you consume far less chocolate than you think. Because it’s a bit on the thin side, I think “liquid chocolate” is a better name for it than “fondue”, which is usually quite thick. It took me about five minutes to make, including digging out all the ingredients.
What you’ll need:
» small saucepan
» whisk
Ingredients:
» ~1 tablespoon coconut oil
» 2 squares unsweetened chocolate (I used the Baker’s stuff in the orange box available at just about any store)
» 2 squares 85% Lindor chocolate
» 2 or so drops of real vanilla extract
The process:
1.) On low heat, melt the oil.
2.) Add the unsweetened chocolate first & stir continuously. Chocolate will burn quickly if left to its own devices!
3.) When unsweetened squares are nearly melted, add rest of chocolate & vanilla, continuing to stir. When all chocolate is nearly melted, remove from heat but continue stirring until everything is smooth.
4.) Serve with your favorite fruits or with chunks of primal cheesecake!
You can also drizzle this in smoothies, coffee, over top of yogurt, basically anywhere you might have once upon a time used that Hershey’s bottled stuff they dare to call chocolate. If you’d like to go a bit more “Melting Pot” with your dessert, add a bit of almond or macadamia nut butter to the mix at step 3.
You could also stir in your favorite nuts (macadamia, anyone?) & make your own nut clusters. Makes a fabulous gift for any occassion!
Just fyi: that’s not my photograph at the top, but I will replace it with my own once I’ve made this again!
July 20th, 2010 | 
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