The Remix: Manischewitz Chocolate Fondue | The Jewish Week | Food & Wine

The Remix: Manischewitz Chocolate Fondue

The Remix: Manischewitz Chocolate Fondue
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This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

There may not be little candy hearts or adorable cupids, but Tu B’av, the minor Jewish equivalent of Valentine’s Day, has been around for way longer. The fifteenth of Av served as a matchmaking day for the single ladies back around the time of the Second Temple. Modern Israelis revived the day, and Bubbes everywhere rejoiced.

There aren’t any traditional recipes for Tu B’av per se, but certainly any aphrodisiac foods will do (err, except oysters of course). Chocolate, strawberries, perhaps a little rosewater. And of course, wine.

My first cookbook, Sweet Noshings, is chock full of modern takes on classic Jewish desserts. And this “fon-Jew” is the perfect Tu B’av recipe for your love. It’s easy, rich, and a little boozy, thanks to our friend Manischewitz. That’s right, the wine of Bar Mitzvahs past is back and in your dessert. I highly recommend the blackberry variety, and that you get creative with your dippers. Fruit is lovely, but a piece of babka? Divine.

“Fon – Jew” Manischewitz Chocolate Fondue

Yield: 12 servings

Active time: 10 minutes

Ingredients:

½ cup (120 ml) heavy cream

12 ounces (340 g) semi-sweet chocolate

½ cup (120 ml) Manischewitz wine (I prefer blackberry)

Pinch cayenne pepper (optional)

Marshmallows, rugelach, fruit, matzah pieces, babka, mini black and whites, challah pieces, and/or mandel bread pieces for serving

Steps:

In a large saucepan, bring cream to a simmer over medium heat. Then add chocolate and reduce heat to medium-low. Stir to melt the chocolate. Then stir in the wine and cayenne, if using, until smooth and thick.

Serve in a fondue pot or, if you don’t have one, fondue will keep warm in a bowl for 20 minutes.

Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jew Wanna Eat. Her first cookbook, Sweet Noshings, comes out September, 2016.

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