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.
Ingredients
- 6 tablespoons whipping cream
- 3 tablespoons honey
- 7 ounces semisweet chocolate, chopped
- 1 tablespoon kirsch (clear cherry brandy)
- ¼ teaspoon almond extract
- Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments)
Directions
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.
Dark Chocolate Honey-almond Fondue. To import, drag image to your MacGourmet recipe box.