South Park Magazine

Giving thanks: Some great November picks

Hammered copperware courtesy of Williams-Sonoma at Specialty Shops on the Park. Serving piece created with the base of the Ruffoni Copper Fondue Pot, $299, and the lid of the Ruffoni Hammered Copper Sauce Pot, $224.95.
Hammered copperware courtesy of Williams-Sonoma at Specialty Shops on the Park. Serving piece created with the base of the Ruffoni Copper Fondue Pot, $299, and the lid of the Ruffoni Hammered Copper Sauce Pot, $224.95. Richard Rudisill

Whether it’s while the family is gathered for Thanksgiving or friends are toasting the holidays, you can never go wrong serving chocolate fondue. Here’s a take from John Farace, executive chef at the Ritz-Carlton Charlotte, which recently celebrated the opening of its new Bar Cocoa, a lounge offering food, beverages, desserts and cooking classes centered around a chocolate experience. For information or cooking class reservations: 704-547-2244 or www.ritzcarlton.com/charlotte.

1 cup milk

2/3 cup cream

2 tablespoons corn syrup

2 tablespoons honey

1 2/3 pounds chocolate (65 percent), cut into pieces

1 vanilla bean, split

Combine milk, cream, corn syrup, honey and vanilla bean in a small sauce pot. Bring to a simmer. Remove vanilla pod. Remove from heat and pour over chocolate, and stir to melt. Enjoy with fresh fruit, biscotti or pound cake.

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