3400 Phinnney Coconut Curry Chocolate Fondue

4 ounces Phinnney Coconut Curry Chocolate
4 ounces Crème Fraiche

In a small heavy bottom pot, over low flame gently melt chocolate and whisk in crème fraiche. Remove from heat and serve in a warm bowl. Serve with butter cookies, fresh green apples, fresh pears, dried apricots and slices of coconut. Enjoy with a fine Ale or glass of Champagne.

Chocolate Raspberry Fondue
Yields 3 cups Fondue

8 ounces Crème Fraiche
Theo 75% Ghana, Panama & Ecuador Cocoa grated
½ cup Pinot Noir
½ cup Raspberry Jam

Place all ingredients in a small heavy bottom pot over a low flame. Gently whisk together until smooth. Place in warm bowl and serve with Biscotti, Rose Petals, Dried Peaches, Dried Apricots and Dried Cherries. Enjoy with a glass of Pinot Noir.
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