Chocolate Fondue with Cardenal Mendoza Brandy

Ingredients 

1. 1 pound of premium semi sweet chocolate such as Lindt chocolate
2. 1/2 litre milk
3. 10 tablespoons sugar
4. 1 tablespoon butter
5. Healthy splash of Cardenal Mendoza brandy
6. For dipping, strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts.    

Elaboration

Chop the chocolate and place into a saucepan together with the milk in a saucepan over low heat, add sugar, butter and brandy.

Heat until melted stirring continuously and pass it to the fondue pot, put on a low heat to keep warm and prevent sticking.

Dip the fruit or biscuits into the fondue and pair with a glass of Cardenal Mendoza brandy served neat.