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Chocolate Fondue with sourdough loaf, grapes, hazelnuts and Première Moisson honey
2023-02-08
https://www.metro.ca/userfiles/image/recipes/fondue-chocolat-miche-levain-miel-raisins-noisettes-18067.jpg
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PT02M
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Preheat the oven to 350ºF (180ºC).Make the bread bowl: With a knife, slice off the top of the loaf and set aside.Use your fingers to remove the inside of the bread to make a bowl, leaving about 1 in. (2.5 cm) of bread on the sides and at the bottom of the bowl.Cut the insides and the top of the bread into cubes.Place the bread bowl on a baking sheet.Bake in the oven until the bowl is hot and crisp on the inside (about 30 minutes).After 15 minutes of baking, add the bread cubes to the baking sheet to toast.In a saucepan on the stove, bring the cream to a boil. Careful, the cream can boil over suddenly. Remove the saucepan from heat and add the chocolate.Let melt 2 minutes without stirring. Mix gently with a whisk until the texture is smooth.Pour the chocolate into the bread bowl. Serve on a large breadboard or plate, with the croutons and fresh fruit arranged around it.Source : Première Moisson
4
Première Moisson
5
1
5
5
1 PREMIÈRE MOISSON Raisins, Hazelnut And Honey Sourdough Loaf
1/2 cup (125 mL) 35 % cream
8 oz (225 g) dark chocolate or milk chocolate (or a mix of both), coarsely chopped
Your choice of fruits, prepared and cut into bite-sized pieces (e.g. oranges, bananas, strawberries, apples, pears)
Chocolate Fondue with sourdough loaf, grapes, hazelnuts and Première Moisson honey
4
Desserts
0:10
Preparation
0:02
COOKING
0:12
TOTAL TIME
Ingredients
-
1
PREMIÈRE MOISSON Raisins, Hazelnut And Honey Sourdough Loaf
-
1/2 cup
(125 mL)35 % cream
-
8 oz
(225 g)dark chocolate or milk chocolate (or a mix of both), coarsely chopped
-
Your choice of fruits, prepared and cut into bite-sized pieces (e.g. oranges, bananas, strawberries, apples, pears)
Preparation
Preheat the oven to 350ºF (180ºC).
Make the bread bowl: With a knife, slice off the top of the loaf and set aside.
Use your fingers to remove the inside of the bread to make a bowl, leaving about 1 in. (2.5 cm) of bread on the sides and at the bottom of the bowl.
Cut the insides and the top of the bread into cubes.
Place the bread bowl on a baking sheet.
Bake in the oven until the bowl is hot and crisp on the inside (about 30 minutes).
After 15 minutes of baking, add the bread cubes to the baking sheet to toast.
In a saucepan on the stove, bring the cream to a boil. Careful, the cream can boil over suddenly. Remove the saucepan from heat and add the chocolate.
Let melt 2 minutes without stirring. Mix gently with a whisk until the texture is smooth.
Pour the chocolate into the bread bowl. Serve on a large breadboard or plate, with the croutons and fresh fruit arranged around it.
Source : Première Moisson
Source :
Première Moisson
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
