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Ritter Dark Chocolate Fondue

Ritter Dark Chocolate Fondue

1 – 3.5 oz bars Ritter 50% dark chocolate
1/3 Cup heavy cream
1 tsp unsalted butter

Break the chocolate into squares and place into a bowl with the unsalted butter.  Heat the cream to a boil and pour it into the bowl over the chocolate and let sit for 2 mins to melt the chocolate.  Stir until smooth.
Fondue may be used MANY ways….
Serve immediately with fresh berries, cubes of cake, cookies and/or marshmallows to dip.
Allow chocolate to rest about 10-15 mins until cool but still pourable to use as a glaze for your favorite cake or cupcakes.
Allow chocolate to cool until spreadable for a decadent frosting.
Chill until firm and scoop into truffles – roll in cocoa powder or chopped nuts to finish.
Infinitely customizable…

Substitute 1-2 Tbsp of the cream for a flavorful liquor – Kahlua, Bailey’s Irish Cream, Grand marnier, cognac…
Add cayenne, ground chipotle chili powder, espresso powder, cinnamon, ginger…start with ¼ tsp and add more to taste
Infuse the warm cream with cardamom & orange zest, coffee beans, teas, cinnamon sticks and strain over the chocolate…
Swap the chocolate for milk or white chocolate….
Drizzle dulce de leche or caramel over the warm ganache and sprinkle with coarse salt….