Toblerone Dark Chocolate Honey-Almond Fondue |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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 |
assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments) |
Directions:
1. 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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