Chocolate Cookie Sticks with Fondue

Preparation

1. Step 1

   Preheat the oven to 350˚F. Line two sheet pans with parchment paper, or spray lightly with nonstick cooking spray.

   Step 2

   Remove one disk of dough from the refrigerator and let it sit at room temperature for about 15 minutes. (The dough should be soft enough to roll without cracking, but not yet sticky.)

   Step 3

   Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10). Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is about 1/4 inch thick.

   Step 4

   Using a paring knife, slice the dough into rectangular sticks (approximately 4 inches by 1/2 inch) and place them about 1/2 inch apart on the prepared pans.

   Step 5

   Bake for 10 to 12 minutes, rotating the pan once halfway through, until the edges of the cookies are firm. Remove the cookies from the oven, let them cool slightly on the pan, then transfer them to a wire rack to cool to room temperature. (The cookie sticks can be kept in an airtight container for up to 1 week.)

   Step 6

   To make the fondue: Combine the bittersweet chocolate, heavy cream, corn syrup, and kirsch in a mixing bowl and heat over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and all the ingredients have combined.

   Step 7

   At this point, the fondue can be kept in an airtight container at room temperature for up to 4 hours or in the refrigerator for up to 1 week. Reheat it over a double boiler to bring it back to a liquid form before using.

   Step 8

   When you are ready to serve it, transfer the fondue to a fondue pot and accompany it with the cookie sticks and assorted slices of fruit.