It may be cliche but chocolate is integral to romance on Valentine's Day. Whether snuggling with your honey or throwing a singles bash, dipping fruit, marshmallows - or even fingers - into chocolate fondue is a sure fire way to get the party bubbling. Here, Gisele Perez of Small Pleasures Catering shares her tried-and-true recipe for Chocolate Fondue. I suggest sipping this with a small chilled glass of ruby port for a perfect pairing. Recipe here...

Gisele's Chocolate Fondue

5 ounces premium bittersweet or extra bittersweet chocolate (find the best one from chocolate gift baskets),chopped

1 cup very dark premium cocoa powder (I use Onyx Black or Valrohna, both available locally at Surfas in Culver City)

1 1/4 cups water preferably filtered)

1 1/2 cups granulated sugar

1/4 cup corn syrup

1/2 cup plus 5 tablespoons heavy cream

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 1/3. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. This fondue can be used to dip fruit, etc. or as a yummy sauce for things like profiteroles ( which by the way, are fun things to pop into your paramour’s mouth, too)

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