Chocolate Melon Fondue with Melon Fruit

For the chocolate melon fondue, wash the watermelon, then peel it. Straighten a little at the bottom. (It should stand up fairly well.) Cut off top cap and hollow out. (Use a spoon, baller, etc.) The “wall ” of the melon should not be too thin.

Straighten out bottom of sugar melon as well (Be careful not to make bottom too thin!). Cut off the cap and scrape out the seeds with a spoon and hollow out a little. Empty the juice created in the cavity from both melons into a glass.

Dry the inside a little with a kitchen towel. Melt the chocolate in a water bath. (For this you can use any kind, even leftovers, chocolate bunnies, chocolate dolphins….whatever you find and taste!) Spread with the liquid cream. The chocolate sauce should still be liquid when cooled. The amount of cream depends on the type of chocolate. I always make the sauce a few hours ahead of time, this allows me to determine if the sauce will remain dunkable when it cools. If needed, simply reheat the sauce if it is too firm and add more cream.

Just before the performance, pour the chocolate into the sugar melon. Use whatever fruit you like: bananas, strawberries, the previously scooped out melon, blueberries, raspberries, nuts, etc.

Pour the fruit cut into bite-sized pieces into the scooped out watermelon and serve the chocolate melon fondue.

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