Spinach, Ricotta and Tomato Calzone, Fruit Kebabs with Chocolate Fondue

Grating

• 40 g Parmesan cheese, diced (2 cm)

Dough

• 250 g milk
• 25 g fresh yeast, crumbled
  of 1 tsp dried instant yeast
• 10 g honey
• 400 g strong white bread flour, plus extra for dusting
• 1 tsp fine sea salt

Fondue and Filling

• 200 g dark chocolate, small pieces or callets
• 100 g onions, quartered
• 30 g olive oil
• 200 g tomatoes, quartered
• 50 g white wine
• 1 tsp dried oregano
• 1 tsp fine sea salt
• 2 pinches ground black pepper, to taste
• 50 g fresh baby spinach
• 200 g ricotta cheese
• ½ tsp garlic powder
• 2 medium eggs
• water, for brushing
• fresh fruit selection, to your taste