1-1/2 pounds bittersweet or semi-sweet chocolate, finely chopped
1/4 cup Hazelnut Syrup
Place the half-and-half and heavy cream in the Fondue Pot. Heat creams until the cream is bubbling. Reduce the heat and gradually stir the chopped chocolate into the hot cream, 1/2- cup at a time, whisking while adding with a plastic or non-stick whisk. When the chocolate is completely blended in, add the syrup. Keep warm.