HOT CHOCOLATE/HABANERO FONDUE

2 dried Habanero Chiles
1 medium-sized bar dark/bittersweet chocolate
1 basket of strawberries, for dipping

Bring a cup of water to a boil, toss in the habaneros, and
cover for 10 minutes, or until the habaneros are mushy-soft.
Pull them out, chop them as fine as can be, then mash them
to a pulp.

Melt chocolate in a double boiler or microwave (be careful
not to over-cook chocolate in the latter!). Add the habanero
pulp, stir, and heat again until the chocolate is a thick &
creamy yet liquid enough for dipping the strawberries.

Goes well with a glass of port but even better with Cognac
or Armagnac.

Bon Apetit!

P.S. When you eat fondue in a public place, if a guy drops
the bread or fruit into the dip, he buys a round of drinks,
but if it's a girl, she kisses all the guys.
If it's at home ... use your imagination.

Copyright © 2006 by Ernest Samuel Leibovitz