1. Select dippables, such as strawberries, banana chunks, chunks of pound or angel food cake, butter cookies, pretzels or dried apricots and arrange on a large platter; set aside.

2. Bring half and half, cinnamon sticks, and salt to a strong simmer in a heavy saucepan over medium heat. Remove from heat and add chocolate. Cover pot and allow chocolate to melt for 3 minutes. Remove lid and stir until chocolate has melted completely. Add vanilla extract and Grand Marnier (or rum, Amaretto or cognac), and stir until smooth. Dissolve espresso in hot water and add.

3. Transfer mixture to fondue pot and warm mixture gently over heat source (without simmering) until fluid, about 4 minutes. Serve immediately with dippables.

4. If fondue begins to look curdled or greasy, reduce heat and add a few more tablespoons of half-and-half, then stir vigorously to restore smooth, uniform texture.

Source: Hannaford fresh Magazine, January - February 2007