Himalayan Salt Bowl Chocolate Fondue

1. 1

   Remove the cream from the refrigerator so that it loses its chill.

2. 2

   Place the salt bowl on a stove burner over low heat and allow to warm for 30 minutes.

3. 3

   When the salt bowl is warm, about 125F, add the cream and heat until just warm to the touch, about 3 minutes.

4. 4

   Add the bitters and stir in 1 cup of the chocolate chips.

5. 5

   When the chocolate is mostly melted, add in the remaining chocolate and stir until completely melted.

6. 6

   While the chocolate is melting, peel the bananas and slice into 1/2-inch thick rounds.

7. 7

   Arrange the strawberries and bananas on a serving plate.

8. 8

   With oven mitts, remove the salt bowl from the heat and place on a trivet.

9. 9

   Serve the fruit with long skewers for dipping into the chocolate.

10. 10

    To clean the salt bowl, allow to cool, moisten and scrub with a nondetergent scrub pad, rinse under cold water, and pat dry with a clean cloth or paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.