Reviewed: Feb. 19, 2012

I've used this for the last two years as my Valentine's Day dessert. It is very good and very rich. I cut the recipe down for two adults and one child. I used 4 ounces of Ghirardelli unsweetened cocoa and added 1 ounce of Baker Semi-sweet which added a little sweet but kept the dark chocolate flavor. Between the semi-sweet chocolate and the orange juice, it was just right. The second time I made this I forgot heavy cream, so I just used some half and half. It was thinner, but still coated the dippers. I wouldn't use it to cover strawberries at that constancy though.

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Reviewer:

AUDRAM

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Queen Creek, Arizona, USA

Reviewed: Jan. 30, 2010

Very good, and easy. I used a bag of Ghiradelli semisweet chips. The fondue was thin at first, but thickened over time in the fondue pot.

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7 users found this review helpful

Reviewer:

harriet93

Cooking Level: Intermediate

Reviewed: Dec. 16, 2009

This was very tasty. The flavor reminds me of the chocolate oranges you buy around Christmas time. I used semi-sweet chocolate chips instead of the dark chocolate, and I substituted orange extract for orange liqueur. We dipped strawberries, raspberries, mandarin orange slices, graham crackers, and marshmallows. Wonderful!

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Reviewer:

BBURBANK

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Mansfield, Texas, USA

Reviewed: Nov. 22, 2009

Good, very refined flavor. Fondue restaurant quality recipe!

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Reviewer:

greennite123

Reviewed: Nov. 15, 2009

UPDATE- Looked in the fridge later and discovered I accidentally used half and half instead of heavy cream. That would be the cause of my failure, both the curdling and the thinness. Half and half NOT a reccomended substitute. This didn't turn out at all for me. First of all, adding the orange juice to my heavy cream managed to make it go sour and start to have little clumps in it. Then when I added the chocolate, it melted but you could still see the white globs from the cream. The texture seemed grainy and yet it was quite thin. There also was not much orange flavor and overall it didn't seem sweet enough to me.

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Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Aug. 6, 2009

I really liked this one. I did have to ad a bit more orange liqur then it called for. It was great for a party!

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Reviewer:

speranza82

Reviewed: Feb. 24, 2009

This was AWESOME! And EASY! I did not have orange liqueur, but used orange extract that I had on hand. I cooked it on the stove and then transfered it to the fondue pot for dipping.

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5 users found this review helpful

Reviewer:

ANTMARY

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

Reviewed: Jan. 25, 2009

Fantastic fondue. I served it at my book club meeting with many different types of fruit and some shortbread. I used the darkest chocolate I could find (Lindt 85% cocoa). The combination of the sweet fruit and the orange/bitter of the dark chocolate was outstanding. For me, milk chocolate would have ruined this recipe. I wouldn't change a thing. As an added benefit, the darker the chocolate, the better it is for you health-wise.

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Reviewer:

Peggy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 29, 2008

I thought this was pretty good, but I really like dark chocolate. I added a little more zest than called for, and thought it came out perfectly. I wouldn't serve it at a party again unless I knew there were others who would eat it. It's obviously not very sweet at all.

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5 users found this review helpful