| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Sticks White Toblerone (up to 3) |
| 1/2 |
c |
Whipping cream |
| 1 |
ts |
Dried chile peppers (we used a mix of freshly ground Ancho, Chimayo, and Habanero) |
INSTRUCTIONS
howdy all chile aficionados. Remember that notice about the feb. 15 hotluck
chez michele in San Francisco? It actually happened and i am still here to
tell you all about it, oh, one and a half months or so after all the
fanfare.
Scott Ashkenaz
This is a cold chocolate fondue, served at the post-Valentine's SF White
HotLuck.
Warm and melt the chocolate with the cream over a double boiler. Stir
constantly. Add the chile powder and stir until well-distributed. Let it
sit and think for 30 min. over very low heat. Pour into the serving dish.
Serve with chunks of white-colored foods and fruits, such as
marshmallows,pecan sandies, pears, apples, jicama, bananas, etc. Look for
texture variation.
If desired, the chocolate may also be served warmed slightly. Posted to
CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27,
1997
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