Chocolate Toblerone Fondue

chocolate fondue in pot with fruit
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.
Recipe By: Epicurious - 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant.
  • PrepN/A |
  • TotalN/A |
  • Serves 4 - 6


    • 6 tablespoons whipping cream
    • 3 tablespoons honey
    • 2 3 1/22 ounce bars Toblerone bittersweet chocolate or 7 s semisweet chocolate, chopped
    • 1 tablespoon kirsch (clear cherry brandy)
    • 1/4 teaspoon almond extract
  • Dried fruit:
    • apricots, dates, figs
  • Fresh Fruit:
    • 1 each bananas, strawberries, grapes, tangerines, pears, apples, raspberries.


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.

Additional Dippers And Suggestions

  • Fresh fruit should be ripe but still firm enough to not dissolve while dipping.
  • Bite sized pieces of angel food cake, pound cake, lady fingers or crisp biscotti
  • Nut breads can be served toasted or fresh. Cut into bite sized pieces. Try date nut bread, cinnamon bread, persimmon pumpkin or zucchini breads.

Recipes From - The Gourmet Food And Cooking Resource