• 8oz (227 g)  chocolate, in chunks 
• 2 oz (65 ml)  non-salted butter  
• 30 ml pure maple syrup
• 10 ml lemon zeste  
• 250 ml cream 35%

Cook all ingredients until melted and smooth texture. Serve in a fondue casserole with cut fresh fruits , pieces of angel cake, mushmallows.