Ingredients
Serves 6 300ml cream
1 ½ tbsp Sichuan peppercorns, toasted
250grams Green and Blacks dark chocolate, roughly chopped
6 drops of Tabasco sauce
Method
Place the cream and peppercorns in a saucepan and heat until just at simmering point.
Remove from the heat and set aside for 10 minutes to allow the flavours to infuse.
Strain the cream into a clean saucepan. Reheat.
Add the chocolate and stir until melted and smooth, then stir through the Tabasco.
Transfer to a fondue pot and keep warm over low heat.
Serve with honeycomb, figs (if in season) and Turkish delight.
Food, Fashion & Friends - Recipe and styling for unforgettable parties by Fleur Wood, published by Lantern, RRP: $59.95