Rich Chocolate Summer Fondue: Elegant Dessert for 8

• The sauce:
  400 g dark chocolate
• 125 g butter
• 1/2 liter warm water

• Dry bites:
  16 to 20 slices of toasted ficelle bread buttered with half-salted butter
• 16 small vanilla meringues (from the pastry chef)
• 4 spoon biscuits (from the pastry chef)
• 150 g mini palm trees cut in half (from the pastry chef)
• 100 g cat's tongues (from the pastry chef)
• 250 g washed and hulled strawberries
• 250 g raspberries
• 4 to 5 pears, peeled and diced
• 250 g pitted cherries
• Small bowls:
  1 bowl of powdered coconut
• 1 bowl of granulated sugar
• 1 bowl of toasted slivered almonds
• 1 bowl of ground cinnamon
• 1 bowl of cocoa

• Preparation time: 35 minutes
• Cooking time: 10 minutes

Difficulty: [usr 2]

Prepare all the fruits and store them in separate bowls in the refrigerator.

Slice the ficelle bread, toast it, butter with half-salted butter, and stack on a plate. Break the spoon biscuits into bite-sized pieces and place on another plate. Arrange the remaining pastries on separate plates and set everything on the table.

Toast the slivered almonds and place in a small bowl. Prepare the other coating bowls and arrange on the table.

Break the chocolate into pieces in a saucepan, add 1 glass of water and a pinch of salt, then melt over low heat, stirring occasionally.

Add the softened butter and mix thoroughly. Dilute with the remaining water until creamy—it will thicken to a glossy glaze as it cools. Pour into a small pot and place in the center of the table.

Bring the chilled fruits from the refrigerator and add to the table. Guests can now create their own delicious bites.

Source: Chocolate, a Devouring Passion by Martine Jolly, Laffont