This full-bodied, dark chocolate has a smooth, creamy mouthfeel and provides intense chocolate flavor to any dessert.
Pastry Chef Roderic Reiswig features this sensational fondue on his menu at the immensely popular Rose Pistola restaurant in San Francisco's North Beach. He varies the chocolates he uses, sometimes using special limited edition Collection Etienne varietal chocolates. His formula, however, is to blend an intense dark chocolate with a milk chocolate. Roderic serves his fondue with an imaginative array of tasty morsels to dip-such as banana cake; frozen housemade oreo cookies; fresh dates stuffed with almond paste, pine nuts and brandy; fresh pineapple; and marshmallows made with orange flower water.