Brian Pennacchia, chef at Touch of Venice in Cutchogue who works side-by-side with his father, Chef Ettore Pennacchia, said while the day is a busy one, love is in the air.
"It's a good day. Everyone is in great spirits. It's a great day to work."
Here is Pennacchia's recipe for decadent and delicious chocolate fondue:
1 1/2 cups whole milk or heavy cream
1/4 teaspoon pure vanilla extract
2 tablespoons unsalted butter
6 ounces 70 percent Cacao Extra Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
6 ounces milk chocolate baking bar, broken or chopped into 1-inch pieces
2 tablespoons creme de caco (chocolate liqueur)
Recipe yields four servings
In a medium saucepan, combine the milk, vanilla, and butter. Heat over medium heat until the mixture just simmers. Remove from the heat and stir in the bittersweet and milk chocolates and creme de cacao — chocolate liqueur — until completely melted and smooth. Serve over a heat source that will keep the fondue warm, but not hot.