This is a spiced up chocolate fondue with some Jamaican inspiration!
oz dark chocolate, good quality, chopped (224 g)
cup whipping (35 %) cream (375 ml)
to 3 tbsp. dark rum (30 ml to 45 ml)
tsp fresh minced ginger (5 ml)
tsp ground allspice (5 ml)
pinch of cayenne pepper, or to taste
cup of lychees
Melt chocolate in double boiler. Heat whipping cream in a saucepan over medium heat until the cream just starts to boil. Stir cream into chocolate. Add rum, ginger, allspice and cayenne to chocolate and stir. Pour chocolate mixture into fondue pot and keep warm.
Peel and cut fruit in cubes, slices or wedges. Using fondue forks or skewers, dip fruit in chocolate.