Recipe - Cold Chocolate Fondue

2 md Sticks White Toblerone (up
to 3)
One half cup Whipping cream
1 teaspoon Dried chile peppers (we used
a mix of freshly ground
Ancho, Chimayo, and
Habanero)

howdy all chile aficionados. Remember that notice about the feb. 15 hotluck
chez michele in San Francisco? It actually happened and i am still here to
tell you all about it, oh, one and a half months or so after all the
fanfare.

Scott Ashkenaz

This is a cold chocolate fondue, served at the postValentine's SF White
HotLuck.

Warm and melt the chocolate with the cream over a double boiler. Stir
constantly. Add the chile powder and stir until welldistributed. Let it
sit and think for 30 min. over very low heat. Pour into the serving dish.

Serve with chunks of whitecolored foods and fruits, such as
marshmallows,pecan sandies, pears, apples, jicama, bananas, etc. Look for
texture variation.

If desired, the chocolate may also be served warmed slightly. Posted to
CHILEHEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27,
1997