Is it a gimmick, or is it a serious cooking technique? Is it both? Who cares? Preparing and serving chocolate fondue in a bowl of primordial pink salt is easier, makes a snazzier presentation, and tastes better than conventionally prepared chocolate fondue. Salt bowls, which weigh in excess of six pounds, provide phenomenal thermal stability. This makes it very difficult to overheat the bowl and burn the chocolate. Once heated to the desired temperature, the salt bowl stays warm, keeping the fondue beautifully liquid during its fleeting existence before it’s gobbled up. And the salt. Because salt isn’t soluble in fat, the chocolate itself just luxuriates in the bowl, doing nothing. It’s the touch of heavy cream that transmits a kiss of salt to the fondue’s liquid body. Try cherry, orange, or traditional Angostura-style bitters to vary the flavors
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Remove the cream from the refrigerator so that it loses its chill.
Step 2
Place the salt bowl on a stove burner over low heat and allow to warm for 30 minutes.
Step 3
When the salt bowl is warm, about 125°F, add the cream and heat until just warm to the touch, about 3 minutes. Add the bitters and stir in 1 cup of the chocolate chips. When the chocolate is mostly melted, add in the remaining chocolate and stir until completely melted.
Step 4
While the chocolate is melting, peel the bananas and slice into 1/2-inch thick rounds. Arrange the strawberries and bananas on a serving plate.
Step 5
With oven mitts, remove the salt bowl from the heat and place on a trivet. Serve the fruit with long skewers for dipping into the chocolate.
Step 6
To clean the salt bowl, allow to cool, moisten and scrub with a nondetergent scrub pad, rinse under cold water, and pat dry with a clean cloth or paper towels.
