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Trends, Products & Items Of Note In The World Of Specialty Foods

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FOOD HOLIDAY: International Chocolate Day

September 13th International Chocolate Day and gourmet retailer Balducci’s is celebrating with samplings and giveaways. They’ve also shared their recipe for Dark Chocolate-Chili Fondue, below.

Balducci’s will have samples of the chocolates at its:

  • New York City store in the Hearst Tower, Eight Avenue and 56th Street, September 13th and 16th.
  • Westport, Connecticut store on September 13th.
  • From September 13th to September 22nd, visitors can enter to win a Balducci’s Chocolate Lover’s Gift Basket, filled with an assortment of international chocolate treats:

  • Chocolove bars from Colorado
  • Divine Fair Trade Milk Chocolate (Washington, D.C.)
  • Ghirardelli and TCHO chocolate from San Francisco

    Celebrate International Chocolate Day with chocolate from different countries. Photo courtesy Balducci’s.

  • Green & Black’s organic bars from England
  • Lindt’s Lindor truffles from Switzerland
  • Perugina Baci from Italy
  • Ritter Sport from Germany
  • And more, including something for chocolate chip cookie lovers: Salt of the Earth Bakery’s The Cookie with Maldon sea salt (New York City)

    Everyone will be happy to celebrate with
    chocolate fondue. Photo courtesy WMMB.



    Ingredients For 4-6 Servings

  • 12 ounces dark chocolate, any brand
  • 1/2 cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1 teaspoon ground ancho chili pepper
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • 1 teaspoon vanilla extract
  • Dippers: banana slices, cubed miniature croissants, fresh strawberries, dried apricots, dried figs, ladyfingers, marshmallows, pineapple chunks, potato chips, pretzels and whatever else appeals to you

    1. MELT chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne in a small heavy sauce pan. Remove from the heat; stir in vanilla.

    2. TRANSFER to a small fondue pot and keep warm. Serve with dippers of your choice


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