6 tablespoons heavy cream1 teaspoon grated orange zest
7 ounces semisweet chocolate, such as Green and Black, chopped
½ teaspoon Starbucks VIA instant coffee granules,
(or your favorite other brand...)
3 tablespoons Grand Marnier liqueur
2 tablespoons Agave nectar
Big beautiful long stemmed strawberries
Set up a double boiler type arrangement using a strong oven safe glass bowl set over (but not touching) simmering water.
Heat the cream and orange zest. Add the chocolate, coffee, Grand Marnier, and agave nectar and stir constantly until the chocolate is just melted and smooth.
Keep the chocolate warm in a fondue pot or leave the glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long-stemmed strawberries for dipping. You can dip pieces of pineapple, marshmallows, bananas...pound cake...fingers...
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