Get Hot For Chocolate

Our Latin chef friends always know how to spice things up in the kitchen and now, in time for Valentine’s Day, they’ve offered us Southerners two recipes that will get you hot for chocolate. The first is a Spicy Mexican Hot Chocolate Fondue by Chef George Duran that’s easy but has a kick with the addition of chili powder, and the second is a Black and White Fondue by Chef Ana Quincoces that has a hint of orange with the addition of Grand Marnier. For more recipes from these chefs, information of Latin cooking and houseware items, go to www.imusausa.com.

Spicy Mexican Hot Chocolate Fondue by Chef George Duran

Use this beautiful artisan molinillo to whip up a spicy Mexican hot chocolate fondue.

Equipment: IMUSA Mini Saucepan or Chocolatera and Molinillo

Ingredients

½ c. heavy cream
½ tsp. vanilla extract
½ tsp. ground cinnamon
¾ tsp. mild chili powder

½ c. semi-sweet chocolate chips

Fruits like apples, pears, and bananas, cut in bite size pieces. Skewers for dipping.

Directions:

In your IMUSA mini saucepan add first four ingredients and place under medium heat. Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming. Place chocolate chips in a small bowl and add hot heavy cream. Allow to sit for 30 seconds. Use a Molinillo to whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety. Pour chocolate back in IMUSA Chocolatera or mini saucepan. Place pan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake. Serves 2-4. 

Black and White Fondue  by Chef Ana Quincoces 

Equipment: IMUSA Mini Pot and IMUSA Chopsticks

Chef Ana Quincoces Black and White Fondue is simple to make so get creative with what you can dip.

Ingredients

½ c. heavy cream
2 tablespoons Grand Marnier (optional)
6 oz. white chocolate chips (I prefer Ghirardelli)
2 oz. semisweet chocolate chips

For dipping:

Strawberries
Banana slices
Halved marshmallows rolled in chopped nuts
Pound cake cubed
Brownies cubed
Pineapple chunks

In an IMUSA miniport over medium heat, bring ½ cup (less 2 tablespoons) of heavy cream and Grand Marnier to a boil. Turn heat off and immediately place the white chocolate chips in the pot (make sure most of the chocolate is submerged) and cover. Wait 3 minutes and whisk or stir the mixture until very smooth. In a small microwave proof bowl, heat the remaining 2 tablespoons of cream until scalding. Add the 2 ounces of semisweet chocolate and allow it to sit for 3 minutes. Whisk or stir mixture until very smooth.

Put the mini pot back on the stove and heat over very low heat stirring constantly until desired temperature for eating is reached (watch it carefully as chocolate burns very quickly). Remove from heat. With a teaspoon place three dollops of the semisweet chocolate into the pot in a triangular pattern using all of the chocolate. With a knife swirl the chocolate mixtures together to attain a marbled effect. Do not over stir as this will just combine the chocolates. Serve warm with diced fruit, brownies, and pound cake.