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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Dark Chocolate Fondue

You will need:

  • 12 ounces Dark Chocolate finely
  • chopped
  • 3/4 cup heavy Whipping Cream
  • Fresh strawberries
  • Fresh pineapple
  • Fresh blueberries
  • Sliced bananas
  • Fresh sliced apples

To make:

Heat the whipping cream until very warm and drop the chocolate into the whipping cream.

Allow all chocolate to melt thoroughly and stir til smooth, but do not allow boiling.

Keep warm over a pot of warm water in a double boiler and using toothpicks or bamboo skewers and
dip the fresh fruit into the chocolate pot

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