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1
Preheat the oven to 350 F. Line two sheet pans with parchment paper, or spray lightly with nonstick cooking spray.
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2
Remove one disk of dough from the refrigerator and let it sit at room temperature for about 15 minutes.
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3
(The dough should be soft enough to roll without cracking, but not yet sticky.)
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4
Place the dough on a piece of parchment paper or on a lightly floured flat surface.
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5
Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10).
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6
Lift and rotate the dough between each roll to prevent it from sticking.
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7
Repeat the process until the dough is about 1/4 inch thick.
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8
Using a paring knife, slice the dough into rectangular sticks (approximately 4 inches by 1/2 inch) and place them about 1/2 inch apart on the prepared pans.
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9
Bake for 10 to 12 minutes, rotating the pan once halfway through, until the edges of the cookies are firm.
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10
Remove the cookies from the oven, let them cool slightly on the pan, then transfer them to a wire rack to cool to room temperature.
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11
(The cookie sticks can be kept in an airtight container for up to 1 week.)
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12
To make the fondue: Combine the bittersweet chocolate, heavy cream, corn syrup, and kirsch in a mixing bowl and heat over a double boiler.
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13
Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and all the ingredients have combined.
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14
At this point, the fondue can be kept in an airtight container at room temperature for up to 4 hours or in the refrigerator for up to 1 week.
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15
Reheat it over a double boiler to bring it back to a liquid form before using.
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16
When you are ready to serve it, transfer the fondue to a fondue pot and accompany it with the cookie sticks and assorted slices of fruit.
