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.
6 ounces [170g] Collection Etienne 72% Cacao Bittersweet Chocolate, chopped
6 ounces [170g] Collection Etienne 38% Cacao Milk Chocolate, chopped
1/2 cup [120g] heavy cream
1/4 cup [58g] milk
1/4 cup [57g] brandy
Gently melt all ingredients in a double boiler set over simmering (not boiling) water using low heat.
To serve, transfer the fondue to a warmed ceramic dish or fondue pot.
Note that many fondue pots made of copper or other metals are intended for meat and will burn chocolate placed over a sterno flame. A ceramic ramekin placed over a small candle flame is ideal. Note that the fondue will thicken as it cools.