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Chocolate Toblerone Fondue
From
Epicurious - 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.
Chocolate fondue set with ceramic pot, 4 fondue forks, stand and tea
light. White or red pot.
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Serves 4 - 6
I
N G R E D I E N T S
6 tablespoons whipping
cream
3 tablespoons honey
2 3.52-ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet
chocolate, chopped
1 tablespoon kirsch (clear cherry brandy)
1/4 teaspoon almond extract
Dippers
Fresh fruits - bananas, strawberries, grapes, tangerines, pears,
apples, raspberries. Fresh fruit should be ripe but still firm enough to
not dissolve while dipping.
Dried fruit - apricots, dates, figs
Cakes or cookies - Bite sized pieces of angel food cake, pound
cake, lady fingers or crisp biscotti
Nut Breads - Nut breads can be served toasted or fresh. Cut into
bite sized pieces. Try date nut bread, cinnamon bread, persimmon
pumpkin or zucchini breads.
I N S T R U C T I O N S
Bring cream and honey to simmer in heavy
medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk
in kirsch and extract. Pour fondue into bowl; place on platter. Surround
with fruit. Serve with skewers.
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More Dessert Fondue Recipes
Chocolate Fondue
Gourmetsleuth - Recipe for Chocolate Fondue uses
cocoa powder, cream, corn syrup, and bittersweet chocolate. Serve with
bite-sized fresh fruit.
Bittersweet Chocolate-Orange Fondue
Recipe for Bittersweet Chocolate-Orange Fondue. Grand Marnier and grated
orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just
before serving, and keep it warm while dipping so that it will remain smooth. Use a
traditional fondue pot, or place the pan of the fondue on an electric hot plate
Caramel-Cognac Fondue
Epicurious - Recipe for Caramel-Cognac dessert Fondue made with whipping cream, Cognac and
butter, served with fresh fruit.
Fondue
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