Method

Break up the chocolates then melt in a water bath, or in a bowl over a pan of warm water, stirring occasionally.  Meantime, put the milk and cornstarch in a pan and whisk to blend, then boil briefly, whisking all the time, before removing from the heat.  Pour the mixture over the melted chocolate.  Stir with a wooden spoon to obtain a smooth, creamy consistency.

Pour the mixture into the fondue dish.  Make sure that the chocolate stays hot but does not boil.

Cut the brioche into small cubes and put them in a bowl.  Peel and chop the bananas, then let the children dip the brioche cubes and banana slices in the chocolate using fondue forks or wooden chopsticks - under strict supervision, of course.

Serves: about 8, perhaps with leftover ingredients for another time.

Reprinted with permission from ©Chocolat, by Stéphan Lagorce, published by Octopus Publishing Group   click for book review

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