Ingredients:

  • 12 oz (340g) High-quality Bittersweet or Dark chocolate (at least 60% cacao), finely chopped
  • 1 cup (240ml) Heavy whipping cream
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Espresso powder
  • 1 pinch Fine sea salt
  • 1 lb Fresh strawberries, stems on
  • 2 Bananas, sliced into thick coins
  • 1 cup Fresh pineapple chunks
  • 1/2 cup Dried apricots
  • 4 oz Pretzel rods or salted graham crackers

Instructions:

  1. Finely chop the dark chocolate bars into small, uniform shards no larger than a pea to ensure even melting and prevent graininess.
  2. In a heavy-bottomed saucepan, heat the heavy cream over medium-low heat until small bubbles form around the edges. Stir in the salt and espresso powder until fully dissolved. Do not let the cream reach a rolling boil.
  3. Remove the saucepan from the heat and add the chopped chocolate all at once. Let it sit undisturbed for 5 minutes to allow the heat to penetrate the cocoa butter.
  4. Gently stir with a silicon spatula in a circular motion, starting from the center and working outward, until the mixture is glossy and smooth. Stir in the vanilla extract.
  5. Transfer the mixture to a fondue pot over low heat. Serve immediately with prepared strawberries, bananas, pineapple, apricots, and pretzels.