1 C Ghirardelli's semi-sweet chocolate

1 C Ghirardelli's milk chocolate

1/2 jar Smuckers Caramel Toppping

2 T brewed coffee

2 T heavy cream

1 T Tasteful Olive's Raspberry Balsamic Vinegar

2 T butter, room temp



In micro-waveable bowl, place all ingredients except for the butter. Cook in microwave for 30 seconds. Pull bowl out of microwave and stir in chocolate mixture. Cook for another 30 seconds in microwave. Remove bowl and stir. The choclate mixture should all be melted. If not, microwave for another 30 seconds. Add the butter and blend well.

Serve the fondue hot and have fresh fruit and other items to dip into the chocolate (strawberries, bananas, pineapple, cherries, mandarin oranges, apple pieces, coconut pieces, bread cubes).

Also use this fondue mixture over ice cream and pound cake.

recipe by Chef David Roth