Chef Wendell: Chocolate-Coconut Fondue with Summer Fruits and Popcorn

INDIANAPOLIS (WISH) – Chef Wendell’s recipe for Chocolate-Coconut Fondue with Summer Fruits and Popcorn, which he shared on Daybreak Saturday morning.

Chocolate-Coconut Fondue with Summer Fruits and Popcorn

“To eat is a necessity, but to eat intelligently is an art.
Your body is a fine tuned miracle. Give it good fuel and it will take you places”
.

And you thought eating healthy was boring. It can’t get any simpler than this traditional dish the whole family will enjoy again and again. Get out the napkins or wet naps because it could get messy. As with all things, though, more is not necessarily better.

The healthy virtues of dark chocolate are well documented. Please seek imported chocolate however. They are the real deal. You won’t get but a smidge of chocolates magical mojo from inferior American chocolates.

  • Antioxidants in dark chocolate may improve immune function, according to the journal, “Experimental Biology and Medicine.”
  • The “American Journal of Clinical Nutrition,” consuming polyphenols in semi-sweet dark chocolate may reduce your risk of developing heart disease, cancer, diabetes and osteoporosis.
  • The caffeine and theobromine in dark chocolate stimulate your central nervous system, reduce drowsiness or fatigue.
  • Dark chocolate provides iron, magnesium, copper and manganese.
  • Magnesium maintains healthy bones — and plays a part in about 300 different chemical reactions in your body.

Ingredients:

½ pound imported dark chocolate, broken into small bits. (NOT HERSHEYS, NESTLE, OR CADBURY PLEASE)
1/3 cup coconut cream (room temperature), the thick part of coconut milk when it settles
Berries, pineapple chunks, bananas, oranges, dried apricots, almonds, mango
(Tip: Before you open the can of coconut milk, do not shake it or turn it upside down. Open it gingerly.)
A stove-top Bain Marie set up

  • Open the can of coconut milk and pour off the watery liquid, leaving just the tasty thick goop at the bottom. Save the coconut liquid and use it in a smoothie
  • Place chocolate in a simmering double boiler / bain-marie on the stove. (Double boiler)
  • Be sure the water does not touch the bottom of the bain-marie.
  • Water must not be boiling; just a soft simmer
  • Shot the heat off under the water and add chocolate chopped into bits. Whisk till smooth.
  • At this point you can use a rubber spatula and put the molten chocolate into a waiting fondue pot, over very low flame and get ready to dig in. Just don’t double dip.
  • Or, spread the assorted fruit and nuts on an attractive platter lined with wax paper, then put on a rubber glove and bring the platter close to the Bain Marie.
  • Dip your gloved fingertips into the molten chocolate then drizzle the fruit evenly. Refrigerate.
  • Garnish with mint leaves and serve.

Chocolate Covered Popcorn

Ingredients:
1 batch Air-Popped popcorn
Small batch of melted chocolate
Wax sheets and rubber surgical gloves

  • Air-pop the corn and toss evenly onto a sheet pan lined with wax paper.
  • Place chocolate in a double boiler on the stove.
  • Be sure the water does not touch the bottom of the Bain-Marie.
  • Water must not be boiling; just a soft simmer.
  • When it starts to melt, turn off heat and whisk until soupy.
  • Dip your fingertips into the molten chocolate then quickly to the platter and dribble chocolate evenly over the popcorn being sure each piece has some chocolate on it.
  • Give it 30 minutes to an hour for the chocolate to firm up. Break pieces apart. Store in an air-tight container.
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