Chocolate may or may not be an effective aphrodisiac, but its reputation as a mood enhancer has been recognized for thousands of years. And while the greatest chocolate in the world doesn’t come cheap, it does contain the chemical phenylethylamine that causes a dopamine reaction (the pleasure-seeking brain chemical) with each seductive bite.

Chef Philippe Padovani and his brother Pierre understand the dark, hidden secrets of chocolate better than most. They hand-make thousands of pounds of gourmet confections a year at their Honolulu factory. Padovani’s Chocolates use the highest quality ingredients, including cocoa beans grown in Hawaii, and come packaged in designer gift boxes in more than 30 varieties. With fillings that include fresh lilikoi, Ka’u orange, kiawe honey, Kona coffee and apple banana, few can rival their seductive appeal.

“Other chocolates are like Beaujolais Nouveau,” says Philippe of better-known competitors. “We’re Chateau Margaux.”

Chef Padovani’s Ultimate Grand Cru Pur Caraibe Chocolate Fondue
Serves Four

For Chocolate fondue
* 6 oz. Heavy Cream
* 1 oz. Plugra Butter (unsalted)
* 3 oz. Sugar, Granulated
* 14 oz. Milk

Seasonal Fruits
* 1 Puna Papaya or 1 Mango, peeled & seeded
* 1 Banana or 1 Pint of Strawberries
* 1 lb. Mixed Dried Fruits

Optional Equipment:
* 1 Fondue Set (available at most good kitchen stores)

Chocolate fondue:
In a saucepan, bring to a boil the milk with the chocolate. Add the cream, butter and sugar and bring to a boil again. Set aside and keep it hot.

The Fruits:
Slice papaya and mangoes in wedges. Cut strawberries in halves. Slice bananas diagonally. You can use other fruits or use dried mixed fruits. Set aside.

Dip fruits in hot chocolate and eat when cool.

Serving the chocolate fondue:
Pour the hot chocolate in fondue and place in the middle of the table, making sure to stir occasionally. On each plate add fruits and brioche or Madeleines. Make individual brochettes from alternating fruit, brioche or Madeleines. Dip into melted hot chocolate.

Wait for release of brain chemicals.

Padovani’s Chocolates

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841 Bishop Street, Suite 151 and Ground Floor at the Hyatt Regency in Waikiki.
Phone: 808-536-4567