Toblerone Dark Chocolate Honey-almond Fondue

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Description[edit]

Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

File:Toblerone Dark Chocolate Honey-almond Fondue.jpg
Toblerone Dark Chocolate Honey-almond Fondue

Ingredients[edit]

Procedures[edit]

  1. Bring cream and honey to simmer in heavy medium saucepan.
  2. Add chocolate; whisk until melted.
  3. Remove from heat.
  4. Whisk in kirsch and extract.
  5. Pour fondue into bowl; place on platter.
  6. Surround with fruit.
  7. Serve with skewers.