Chocolate Fondue

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             FOOD FUNNY
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Thanks to Rosemary Zwick for sharing this with us:

On a busy Friday night at the restaurant where I'd recently started
waiting tables, the owner suddenly emerged from the kitchen and handed
me money. "We're in trouble!" He said. "We're out of quarters, and
customers are waiting. Go next door and get me $40 worth."

I ran to the supermarket next door, but a cashier said she wasn't
allowed to give out that many quarters. Determined, I sprinted to a
convenience store two blocks away, but it was closed. At a gas station
farther down the road, the clerk took pity and gave me the four rolls of
quarters. Twenty minutes after I'd left, I handed the coin rolls to my
boss. "Where are the quarters?" he asked.

"Right here," I said breathlessly.

His face sank. "I meant chicken quarters."

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             TODAY'S RECIPE
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This dish was very popular in the USA in the '60s and '70s, and still
makes the perfect sweet finale to a festive buffet table.

Chocolate Fondue

12 oz (335 g) milk chocolate or semisweet chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy (optional)
Assorted fruits cut into bite-size pieces, such as apples, pears, or
peaches. Favorites of mine are strawberries, pineapple chunks, and
bananas. Consider also using maraschino cherries, seedless grapes,
tangerine or Mandarin orange segments, marshmallows, and pieces of angel food or pound cake.

Combine the chocolate and half-and-half in a heavy pot and melt over low
heat, stirring constantly until the mixture is smooth. Remove from the
heat and stir in the optional liqueur. Serve warm in a fondue pot or
chafing dish with an assortment of fruits and cakes.
Serves 6 to 8.
Received on Thu Dec 27 11:22:02 2007