Callebaut fondue for two

4 oz semisweet Callebaut, or other quality chocolate
5 tbs whipping cream
1 tbs Grand Marnier

With a sharp serrated knife, finely chop chocolate. In a small saucepan, gently heat cream over med-low heat until it reaches a bare simmer; whisking constantly. Add chocolate and Grand Marnier and stir until chocolate is melted and thoroughly combined with the cream. The mixture should be luxuriously thick and glossy.

Transfer to a small fondue pot and place over candle or burner (you can use a warm bowl if serving immediately). Serve with bite-sized pieces of fruit, dried fruit and angel food or pound cake.

Serving suggestions: Banana, kiwi, peeled fresh or canned mandarin, hulled and quartered strawberries, dried figs, dried apricots, apple, pear, pineapple, grapes and whatever else is in season, as well as cubes of cake and other sweets.

Like water for chocolate: When preparing watery fruits such as citrus to dip into a fondue, it‘s important to carefully peel each segment, rather than slice. Otherwise, the water-laden juice may cause the chocolate to seize into a gritty, grainy mess.