Warm indulgence

Forget the traditional boxed chocolates this Valentine’s Day. Create a fun and romantic evening of indulgence with a warm and luscious chocolate fondue. Any sweetheart who tastes this creamy mixture of deep, rich chocolate, orange liqueur, orange zest and honey is almost guaranteed to melt. When the dessert is prepared with a quality brand of chocolate, it’s incomparable.

With a name deriving from the French verb “fondre,” meaning to melt, fondue has veered in and out of culinary fashion ever since its creation in Switzerland during the 18th century. Initially, fondue made use of items commonly found in homes, mainly cheese and wine.

Through the years, it has grown to include a wider variety of ingredients (melted or otherwise) cooked at the table in a single vessel. Chocolate fondue first appeared in the 1960s, a beloved dessert that got its start in New York City. Today, it has become one of the best known and popular fondues available.

Although many fondues can be prepared ahead of time, chocolate fondue should be made just before serving. Measuring ingredients and chopping the chocolate in advance will reduce the amount of time spent in the kitchen. Expect preparation to take about 10 to 15 minutes.

Preparing the dipping items in advance is another valuable time-saver. Suggested dipping foods include fresh and dried fruit, cubes of cakes, cookies, marshmallows and French bread. Use your imagination when selecting the accompaniments – almost anything goes with fondue.

Using the proper vessel is essential when serving fondue. Typical fondue sets include a pot, a stand, and a heat source (alcohol burner or votive candle), and come in an array of colors and sizes.

Metal pots are designed for hot oil and broth fondues, while ceramic or stoneware pots are used for cheese and dessert fondues. Electric fondue sets are also available, providing the ease of temperature controls and a nonstick surface.

For dessert fondues, especially chocolate varieties, it is best to use a votive candle for the heat source. According to chef Kate Cavotti, assistant professor in baking and pastry arts at The Culinary Institute of America, “The candle provides just enough heat to keep the fondue warm and smooth, but is gentle enough to prevent scorching.”

Grand Marnier-Honey Chocolate Fondue

Recipe from The Culinary Institute of America’s “Gourmet Meals in Minutes,” Lebhar-Freidman, 2004, $40

1 cup bittersweet chocolate, melted

1 cup semisweet chocolate, melted

1/2 cup heavy cream

2 teaspoons orange zest

Pinch of salt

2 tablespoons honey

1/4 cup Grand Marnier liqueur (see note)

Assorted fresh fruit, cut into bite-sized pieces, as needed

Ladyfingers or pound cake, cut into bite-sized pieces, as needed

Combine the melted chocolates and keep warm.

Bring the heavy cream, orange zest, salt and honey to a simmer. Remove from heat and allow the zest to steep for 5 minutes. Strain the mixture into the chocolate and whisk together. Add the Grand Marnier and mix thoroughly.

Serve warm in a fondue pot with a variety of foods to dip (e.g. strawberries with stems, pitted cherries, orange segments, apricots, cake pieces, etc.)

Note: If you prefer, omit the Grand Mariner and substitute an additional 1/4 cup of heavy cream.

Variation: For white chocolate fondue, substitute 2 cups melted white chocolate for the bittersweet and semisweet chocolate.

Yield: 6 servings

Nutrition information per serving (fondue only): 490 calories, 23 grams fat (42 percent fat calories), 3 grams protein, 60 grams carbohydrate, 25 milligrams cholesterol, 2 grams dietary fiber, 60 milligrams sodium.