Festive Season Chocolate Fondue!

This spectacular chocolate fondue, come rainbow feast can be prepared in as little as 10 minutes! Head to your local farmers market & stock up with all your favourite summer fruits. Below are a range of fruits that we love to use.

Serves 4.

Ingredients - Fruit 

• Mango & Papaya, cubed or cut into slivers
• Lychees, peeled & left whole
• Peaches & nectarines, remove pit & quarter
• Watermelon & Pineapple, half moon slices
• Starfruit, cut into star slices
• Blueberries, cherries & grapes, left whole
• Strawberries, cut in half
• Banana, cut into diagonal slices
• Kiwi fruit, quartered
• Fresh figs, quartered - YUMMM!!

Ingredients - Chocolate Sauce

• 7 tbs ground SEM Ceremonial Cacao
• 6 tbs cacao butter
• 2 tbs coconut oil
• 1/2 tsp vanilla powder
• conservative pinch of salt
• 3 tbs maple or agave syrup (or honey) to taste
• 2 - 4 tbs of coconut cream, optional

Method

First cut & arrange your fruit on a beautiful platter, leaving room for your cacao in the middle. If you’re not ready to eat immediately, rub any fruit that brown quickly (eg banana or apple) lightly with half a lemon.

Chocolate Dipping Sauce

1. Melt your cacao butter & coconut oil gently in a double boiler on low (I use a small pyrex jug in a small pot)
2. Add all other ingredients, apart from cacao & stir in
3. Take off heat, add the cacao, stir any lumps, then whisk til smooth
4. This can be served warm or cold. It will thicken more, as it cools, but remain dippable! We like to serve it warm in winter & cool in summer.
5. Lush out & enjoy!