- 1/3 cup heavy cream
- 8 oz Valrhona Caramelia chocolate couverture
- 1/4 tsp Fleur de Sel, plus more for sprinkling
In a fondue pot over low heat, warm cream until it starts to simmer. Add chocolate and let sit until it starts to melt, about 1 minute. Stir gently to combine. Add Fleur de Sel and stir gently to combine. Sprinkle top lightly with Fleur de Sel and enjoy with strawberries, apple, cookies, and brownies.