Chocolate summer fondue

Ingredients:8 people

• the sauce:dark chocolate
  400 g
• butter
  125g
• warm water
  1/2 litre
• dry bites:string bread
  16 to 20 slices of toasted bread buttered with half-salted butter
• vanilla meringues (at the pastry chef)
  16 small
• spoon biscuits (at the pastry chef)
  4
• mini palm trees cut in half (at the pastry chef)
  150 g
• cat's tongues (at the pastry chef)
  100 g
• washed and peeled strawberries
  250 g
• raspberries
  250 g
• pears peeled and diced
  4 to 5
• pitted cherries
  250 g
• small bowls:bowl of powdered coconut
  1
• bowl of granulated sugar
  1
• bowl of toasted slivered almonds
  1
• bowl of ground cinnamon
  1
• bowl of cocoa
  1

Preparation:

• Preparation time:35 minutes
• Cooking time:10 minutes

Difficulty:[usr 2]

Prepare all the fruits, put them in the refrigerator in separate bowls.

Cut slices of ficelle bread, toast, butter, pile on plate, break spoon biscuits into bite-sized pieces, put on another plate. Arrange the rest of the ingredients on different plates. Arrange them on the table.

Toast the almonds, put them in a small bowl. prepare the other bowls, arrange them on the table.

Break the chocolate into pieces in a saucepan, add 1 glass of water and the pinch of salt, and melt it over low heat, stirring occasionally.

Add the softened butter, working the mixture well. Dilute by pouring the remaining water. The sauce should be creamy and, as it cools, glaze easily. Pour it into the small pot and put it on the stove in the center of the table.

Take the fruit out of the refrigerator, add it to the rest. Everyone can then start making their bites according to their fancy.

Source:Chocolate, a devouring passion, by Martine Jolly at Laffont