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Pare two large strips of orange peel with a peeler. Add the orange peel, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved. Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.
Discard the orange peel and reheat the syrup. Take off the heat, add the chocolate and leave until melted. Stir until smooth and mix in 2 tbsp cream until glossy. Reheat gently if needed.
Arrange the berries on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner. Decorate with an extra drizzle of cream and swirl with a skewer. Start dipping!