- 1). Strip the zest from the orange using a zester, vegetable peeler, grater or sharp knife. Make sure to leave the bitter white pith behind.
- 2). Place the zest and the cream in a small saucepan and bring to a simmer over low heat.
- 3). Meanwhile, grate the chocolate and place in a fondue pot or clean metal bowl.
- 4). Simmer the cream for a minute or so, then shut off the heat and let steep a few more minutes.
- 5). Strain the hot cream into the chocolate, discarding the zest.
- 6). Melt the chocolate slowly. If necessary, place the pot or bowl over some slowly simmering water to aid melting. Stir chocolate and cream together.
- 7). Squeeze a tablespoon or two of orange juice into the chocolate, and add about 1/4 cup of the Grand Marnier.
- 8). Taste and add more Grand Marnier if desired.
- 9). Serve the melted chocolate suspended over a double boiler filled with hot water. If possible, don't serve it directly over a candle flame, as this can burn the chocolate and cause the mixture to separate.
- 10
Surround the chocolate pot with cut fruit, whole berries and pieces of cake to skewer and dip.
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