Chocolate fondue with salted caramel

For 2 big eaters or 4 small-sized portions

Ingredients:

• 10.58 oz. chocolate (milk or dark)
• 3.38 oz. whipping cream
• Caramel sauce to taste (store-bought or homemade)
• Coarse sea salt to taste
• Dippers (such as strawberries, blueberries, biscuits or mini pretzels)

Ingredients for caramel sauce (optional):

• 5.29 oz. fine granulated sugar
• 6.76 oz. whipping cream
• 3.53 oz. unsalted butter
• 3 tbsp water

Perfect recipe for:

BOSKA Choco Fondue Marie
BOSKA Choco Fondue Petit Marie (use half the ingredients)

Preparation:

1. Melt the chocolate either in a microwave or using the au bain-marie method described below.
   Microwave: Put the chocolate in the smallest ceramic bowl in the fondue set. Place it in the microwave and heat for 30 seconds (approx. 600W). Repeat this until the chocolate is melted. Stir the chocolate often so that it will melt evenly. Add the whipping cream to the melted chocolate, combine well and heat the mixture for around 20 seconds.
   Au bain-marie: Put the chocolate in a pan and place it on a larger pan with lightly boiling water. Make sure that no drops of water or steam enter the pan. Melt the chocolate on medium heat, stirring often. Add the whipping cream to the melted chocolate, combine well and heat the mixture briefly. Pour the melted chocolate into the smallest ceramic bowl in the fondue set.
2. Fill the largest ceramic bowl in the fondue set with 3.38 oz. of hot water (1.69 oz. with the Choco Fondue Petit Marie). Place the smallest bowl with the melted chocolate in it.
3. Light the tea light in the base and place the fondue pans on top. This will keep the chocolate warm.
4. Combine the caramel sauce with the melted chocolate and add the coarse sea salt. How much you use is up to you. Make sure to taste it before adding more.
5. Use different dippers to enjoy your chocolate fondue. Let’s go chocoloco!

Prefer homemade caramel sauce? Follow these steps:

1. Heat a deep pan with a thick bottom. Add the sugar and 3 tbsp water. If necessary, wet the edge of the pan with a brush. This will prevent the sugar from sticking.
2. Allow the sugar - without stirring! - to melt slowly. If necessary, you can carefully roll the sugar around the pan.
3. Once the sugar starts turning golden brown, cool it down in sections by adding small splashes of whipping cream while stirring. Do not do this quickly because it will bubble too much.
4. Finally, add the butter and stir well until completely melted. Allow the sauce to cool.