Thanks for all the kind emails – I’m still recovering from the flu and am decidedly wobbly, but a whole lot better than I was at the start of the week. Just as well, because next week I’ll be in Helsinki, on the lookout for reindeer, vendace roe, rye bread and soused herrings.
Cooking’s been beyond me since my encounter with this horrible germ, and my tastebuds are still not giving any kind of sensible feedback to my brain – most things are still either tasteless or, oddly, extremely bitter. Happily, there’s one foodstuff that even the flu can’t ruin for me: chocolate. So it’s out with the new fondue set.
If you’re making your own chocolate fondue, try dipping cantucci, those hard little Italian biscuits; dried pear, marshmallows and fresh, ripe bananas are also great. I’m not a huge fan of strawberries in any chocolatey context; they’re too acid, especially out of season, to work well with chocolate. I’m aware that I’m in a minority here though – if you like strawberries dunked in chocolate, dip away.
To serve four, you’ll need:
250 g good quality dark chocolate
100 ml double cream
2 tablespoons Amaretto
Fruits, biscuits, fresh almonds etc. to dip
Hopelessly easy, this. Put your chocolate in a sealed bag and wallop the hell out of it with the end of a rolling pin, until it’s reduced to little bits. Stir the chocolate bits into the cream in your fondue pot, and melt together with the cream over a low heat on the hob, stirring all the time. Transfer to a low flame on the fondue stand and stir in the Amaretto. Proceed to fight over who gets the pink marshmallows.