Title: Cold Chocolate Fondue
Categories: None
Yield: 1 Servings

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)

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