6 oz milk chocolate, chopped
6 oz semisweet chocolate, chopped
2 1/2 tbsp raspberry extract
1 tbsp corn syrup
In a small saucepan combine the cream and salt. Bring mixture to a boil and remove from heat. Add milk and semisweet chocolates to the saucepan mixture. Cover saucepan and let sit for 3 minutes. Remove the cover and whisk mixture until smooth. Whisk in raspberry extract and corn syrup. Serve immediately with pound cake or angel food cake cubes or with fruit. Stir the fondue often and reheat if necessary.