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Fruity lambic beer marshmallows are sweet but not one-dimensional; the beer imparts a slight sourness, and a bit of a blush that can be emphasized with a few drops of food coloring. Dipped in a rich imperial stout chocolate fondue, they’re a pleasantly boozy twist on a classic pairing, and perfect for Valentine’s Day (or any special occasion). And yes, you should totally try the marshmallows in s’mores too.
As always when cooking or baking with beer, choose a bottle you’d enjoy drinking on its own; Lindeman’s lambics are easy to find but sweeter than is normal for the traditionally funky style. Go with whatever you prefer—that goes for brand as well as type of fruit, though cherry (kriek) and raspberry (framboise) both pair particularly well with chocolate; check out Beer Advocate’s top-rated lambics if you need more guidance. To intensify the 70% dark chocolate in the sauce, choose a stout with a pronounced chocolate flavor, like Ninkasi Vanilla Oatis or Alesmith Speedway Stout.
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To make the imperial stout chocolate fondue:
Recipes excerpted with permission from The Beer Kitchen by Melissa Cole, published by Hardie Grant Books © October 2018. Photography by Patricia Niven.
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