Tangerine Fondue with Bittersweet Chocolate Truffles The flavors of citrus and chocolate together... are a heady and heavenly delight! As the chilled truffles are dipped into the hot fondue, they begin to melt slightly and, well, it’s just pure bliss! Try this for a very special evening’s end to a perfect meal. Serve with strawberries and sweet red banana slices, too, if desired, or other choice fruits. Fondue: 3 tbsp. cornstarch 1 c. turbinado or other granulated sugar 1 c. water 1 c. fresh tangerine juice2 tbsp. tangerine zest, minced 1/4 c. quality margarine Mix cornstarch and sugar in medium saucepan, gradually add water and juice. Heat until mixture boils. Reduce heat and simmer, stirring now and then. Add margarine and zest and whisk until margarine is melted and well blended. Pour into fondue pot, or, if making ahead, let cool and refrigerate. To reheat, pour back into saucepan and heat over medium low temperature (mixture will have slightly solidified, simply whisk until smooth.) Truffles: 1 1/3 c. bittersweet chocolate, cut into small pieces 2/3 c. quality margarine such as Earth Balance (butter may also be used) 1/4 c. Grand Marnier liqueur, or 1 ½  tbsp. orange extract Additional chocolate for melting and dipping shaped truffles, about 2 c. Cut margarine into pieces. Melt with chocolate, then whisk in liqueur or flavoring. Cool in refrigerator until solid. With melon baller, tiny scoop or teaspoon, scoop out rounded mounds of truffle mix. Shape into slightly irregular balls (to simulate the English mushrooms they were named after). Chill again until solid, just a few minutes. Meanwhile, melt remaining chocolate in as small a saucepan as possible (makes for easier dipping.) Lay a sheet of waxed paper on a baking tray, and set wire cooling rack over it. Using a skewer or fork, dip truffles into melted chocolate quickly, swirling to cover whole truffle. With a fork, gently remove truffle from skewer onto rack. Cool again in refrigerator. These truffles can, but won’t keep indefinitely!