16 oz. chocolate, broken into uniform pieces
½ pint whipping cream
½ c. caramel topping
3 T. hazelnut syrup (Torani or DaVinci)
Place all ingredients in a heavy saucepan over LOW heat. Stir constantly until melted and smooth. Do not allow to bubble. Pour into fondue pot and serve.
(Food Network, Tyler Florence)
by Catherine S.
Thursday, February 26, 2009
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