Bring a pot of about 2 to 3 inches of water to a simmer. In a heatproof bowl, combine the chocolate with the coconut condensed milk, vanilla, espresso powder, and cayenne. Place bowl over the simmering water, ensuring that it does not come to a boil and that the bowl does not touch the surface of the water.

Stir every so often until chocolate melts and the mixture is homogeneous and smooth. Remove from heat. Stir in the Crystal Margarine until fully incorporated into the chocolate sauce.

Serve immediately.

Chef’s Notes:

• Ensure water is not boiling as this will prevent the chocolate and other ingredients from burning.
• Dip whole or halved strawberries, pineapple chunks, seedless grapes, banana slices, marshmallows, dried fruit, cubes of cakes, or cookies, such as our dark chocolate pistachio shortbread into the chocolate fondue.
• For a sweet and salty option, dip pretzel twists or sticks, or potato chips.
• If dairy is not a concern, regular condensed milk and heavy cream can be readily used.
• If the chocolate fondue gets too thick or cool, place back onto the pot of just simmering water to gently reheat. Alternatively, transfer contents into a fondue pot placed over the lowest heat setting.
• Leftover chocolate fondue can be drizzled over ice cream or cake.
• For a sweet dip assortment, serve alongside our caramel sauce!