Cinnamon Coco-Latte Fondue
Cinnamon syrup and other coffee flavorings are available in the coffee aisle of most supermarkets.
Combine chocolate with cream in a saucepan.
Over low heat, melt chocolate into cream. Stir constantly until mixture is smooth and thick. Add syrup and coffee and stir until completely blended.
Pour chocolate mixture into one or more fondue pots and place over heating source on lowest setting. Serve with assorted biscotti.
Biscotti get their characteristic crunch from being baked twice. First, the dough is formed into a wide log and baked. Then the log is sliced and the slices are baked again. The resulting cookie is perfect for dunking in coffee or fondue, and will stay fresh in a sealed container for weeks.