Every dip becomes a small lesson in cocoa origins when strawberries, pear and brioche plunge into a warm fondue made from two bars of the Organic Pyramid by François Pralus, perhaps Peru alongside Madagascar.
Serves 4 · 15 min
- Choose 2 bars from the Organic Pyramid, such as Peru and Madagascar (3.5 oz / 100 g in total), and break them into pieces.
- Heat 1/2 cup (120 ml) heavy cream until simmering, then add the chocolate off the heat and stir until smooth.
- Pour into a fondue pot or a warm bowl.
- Serve with strawberries, banana and pear slices, clementine segments and cubes of brioche for dipping.
The star of this recipe: Organic Pyramid, by François Pralus.
