Waffle Fries with Aztec Chocolate Sauce


  • 25 ea. Devonshire® Premium Belgian Chocolate Chip Waffles, defrosted
  • 4 c Monarch® Organic Four Berry Assortment, 1 cup of each berry, thawed
  • 2 oz. Cross Valley Farms® Fresh Mint, leaves cut in fine chiffonade, plus extra sprigs for garnish
  • 1.5 oz. Rykoff Sexton® Meyer Lemon Juice
  • 1 oz. Monarch Granulated Sugar
  • 48 oz. Monarch Hot Fudge Topping
  • 1 tsp. Monarch Ground Cinnamon
  • ½ tsp. Monarch Ground Cayenne Pepper
  • ½ tsp. Monarch Almond Extract
  • 7 ea. Cross Valley Farms Bananas
  • 6 oz. Monarch Granulated Sugar
  • 2 oz. Monarch Powdered Confectioner’s Sugar


  1. In a large mixing bowl gently combine drained berries, sugar, lemon juice and 10 mint leaves cut chiffonade; keep cold.
  2. In a small sauce pot, warm chocolate and spices over medium-low heat stirring frequently; stir in extract and keep warm.
  3. Just before serving, peel and slice bananas and cut in half lengthwise; sprinkle cut surfaces evenly with sugar and caramelize using a blowtorch.
  4. Toast waffles until warm in toaster, oven or microwave and cut lengthwise into thirds. Garnish with a brûléed banana half and about ¼ cup of macerated berries. Garnish with mint and powdered sugar.

Serves: 25