Under 30 min
Chocolate Fondue Bread Boat
by Pierce Abernathy
for 12 servings
1 large bread loaf
4 tablespoons butter
3 tablespoons butter
½ teaspoon cinnamon
10 oz dark chocolate
10 oz milk chocolate
10 oz white chocolate
3 ¼ cups heavy cream, divided
Preheat oven to 350˚F (180˚C).
On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
Take the 3 bread cut outs and slice them into 6 strips each.
On a parchment paper-lined baking sheet place bread and cut out bread strips.
Combine butter and sugar and brush onto loaf.
Add cinnamon to the sugar butter mixture and brush onto strips.
Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
Place loaf on serving tray and fill each hole with one of the three fondues.
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