Himalayan Salt Bowl Chocolate Fondue

Chocolate recipes and sources

Himalayan Salt Bowl Chocolate Fondue

Recipe: Himalayan Salt Bowl Chocolate Fondue

Summary: Reprinted from Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman

Ingredients

  • 1/3 cup heavy cream
  • 1 heavy bowl of Himalayan pink salt (pint or quart capacity)
  • 1 dash old-fashioned bitters
  • 2 cups chocolate, chopped* (see #9 note below)
  • 2 bananas
  • 24 strawberries, washed and greens trimmed

Instructions

  1. Remove the cream from the refrigerator so that it loses its chill.
  2. Place the salt bowl on a stove burner over low heat and allow to warm for 30 minutes. When the salt bowl is warm, about 125°F, add the cream and heat until just warm to the touch, about 3 minutes.
  3. Add the bitters and stir in 1 cup of the chocolate chips. When the chocolate is mostly melted, add in the remaining chocolate and stir until completely melted.
  4. While the chocolate is melting, peel the bananas and slice into 1/2-inch thick rounds. Arrange the strawberries and bananas on a serving plate.
  5. With oven mitts, remove the salt bowl from the heat and place on a trivet.
  6. Serve the fruit with long skewers for dipping into the chocolate.
  7. In the unfortunate event that you have too much chocolate and not enough fruit, sop up any remaining chocolate with cubes of French bread that have been briskly sautéed in hot butter until the edges are golden and crispy.
  8. To clean the salt bowl, allow to cool, moisten and scrub with a nondetergent scrub pad, rinse under cold water, and pat dry with a clean cloth or paper towels.
  9. *Try this recipe with Valrhona Manjari 64% or Michel Cluizel Concepcion 66%. Though Bitterman recommends using dark chocolate in this recipe, milk chocolate also works very nicely with salt. One of my favorites is Theo Chocolate’s Jane Goodall 45% milk chocolate. In a pinch, bittersweet chocolate chips from Lindt or Sharffen Berger would do just fine.

Reprinted with permission from Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Jennifer Martiné © 2010

SOURCES:

Xoxolat
2391 Burrard Street, Vancouver, B.C.
604-733-2462

Chocolopolis
1527 Queen Anne Avenue North, Seattle, WA
206-282-0776

Cacao
414 SW 13th Avenue, Portland, OR
503-241-0656

Theo Chocolate

3400 Phinney Avenue North, Seattle, WA
206-632-5100
In 2006, Theo Chocolate opened the Northwest’s first bean-to-bar chocolate-making production facility in Seattle. Visitors are welcome to tour the facility and see the chocolate-making process up close.

By Eagranie Yuh

Eagranie Yuh is a Vancouver-based writer and chocophile. Read her blog at www.thewelltemperedchocolatier.com.
From the Beans to Bar feature in our JanuaryFebuary 2011 issue!

Leave A Comment