Chocolate fondue at Chocolate @ No 5 Hahndorf Adelaide Hills

Potent, irresistible and ever so smooth.  You might think I’m talking about one of the world’s legendary womanisers, and why not?  Indeed, the 18th century Casanova had a penchant for chocolate.  Apparently he consumed gallons of the liquid stuff  and is alleged to have served it in much the same way that today’s playboys hand around the champagne.
I can’t speak for wannabe 21st century Casanovas like Leonardo di Caprio and his entourage, but there is scientific evidence that one of the substances in chocolate is P.E.A (phenyl ethylamine), a chemical that our bodies release when we feel a powerful attraction.  No wonder many people say chocolate makes them feel better, giving them a much needed pickup especially when blood sugar levels are low. Some claim they’d even die for it.
Enhanced amounts of PEA have been found in lovers, though sadly, as time goes by these levels decline. Give him/her a box of chocolates or a piece of rich chocolate cake, I’d advise.
Or try bathing in Hot Choc Bath Salts.  Together. Or painting it on each other’s body using a jar of Chocolate Body Paint.  Or spraying each other with Chocolate Kiss Spray (scented with cinnamon and nutmeg). For a dare, play a game of Strip Chocolate (which includes Chocolate Body Frosting, dice and “Dare” cards) and tempt more than just your taste buds! You’ll find all these products on the web.
Chocolate is in fact one of the richest sources of food energy, 100g having 2206kJ (525 Cals), so rather than spoil a hard work-out at the gym, I’d go for the bathing trick if you find you really can’t resist it.
That’s the problem with chocolate. It’s addictive. It’s  seductive. It’s not something you  flirt with or just like; it’s something you have an affair with.
This is because, apart from P.E.A., chocolate also contains theobromine, a  nitrogenous substance similar to caffeine which has a stimulating effect on the nervous system.  Both substances give you a sense of well-being.
he better the quality of chocolate, the more euphoric you’ll feel (well, that’s my theory). But no matter what chocolate you choose, remember you’ll be following in the footsteps of Casanova!

Chocolate Fondue

Soooo luscious. This recipe was given to me by Jeff Turnbull, chef at Aqua Dining, which sits stop North Sydney Pool and looks out over the Sydney Harbour Bridge. You can substitute a good quality dark chocolate for the white chocolate, if you like.

500g white chocolate, chopped
100ml fresh (pouring) cream
Finely grated zest of 2 oranges
15g unsalted butter
125ml Cointreau

Place cream in a saucepan and bring to simmering point.  Add the zest, chocolate and butter.
Whisk until smooth and then add the Cointreau.
Taste to make sure there is enough Cointreau. If too thick, add more cream.
Serve with sliced kiwi fruit cubes threaded on wooden skewers – or use whole strawberries, bananas or pear cubes.