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Fondue is always a fun activity for your family and friends. Here's an option for adults: you can add 2 teaspoons of Grand Marnier, kirsch, or cognac.
- 7 Ounces Toblerone white or milk chocolate bars
- 7 Ounces Toblerone dark chocolate bars
- 1 Cup heavy whipping cream
- 16 fresh strawberries, cleaned and stems removed
- 1 Cup fresh blueberries, raspberries
- 2 medium bananas or cored pears, cut into 16 1/2-inch slices
- 16 coconut macaroons or angel food cake cut into cubes
- 1 bag or marshmallows
- 16 bamboo skewers
Not just any chocolate will do: Toblerone Fondue
If you are a chocolate lover you know that all chocolate is not created equal. To make a long story short, when it comes to choosing chocolate, it should be the best quality you can find and afford, but, more importantly, it should be one you like. Each type of chocolate varies in flavor, sweetness and color from manufacturer to manufacturer. The prices vary too, with imported chocolates costing the most. I guarantee that a quick walk through the chocolate section of your grocery store will produce at least 3-5 different types and brands. I suggest you splurge and do a side-by-side taste test of types and brands before settling on your personal favorites. That being said, when it comes to melting chocolate, savvy cooks know that it can be a tempermental ingredient, so, if a recipe instructs to use a specific type and/or brand, I suggest purchasing it.
For my taste, I settled on Swiss made chocolate a long time ago, with Lindt being my favorite. I use it almost exclusively for eating and baking. I've heard that the Swiss are amongst the happiest people in the world. I wonder if that has anything to do with the fact that they are one of the the largest producers of chocolate and consume more chocolate than any other nation.
That being said, one of the most famous (if not the most famous) Swiss chocolate bars is the Toblerone. The first time I took a bite of this triangular-shaped milk chocolate bar, I fell in love. The chocolate has honey added to it and hidden inside each bite are bits of nougat and almonds. I almost always have a few of these hidden away in my freezer (don't tell Joe).
Toblerone was invented by Theodor Tobbler in Bern, Switzerland in 1908 and he had it patented and trademarkded in 1909. The name came from combining Tobbler's own name with the Italian word "torrone", which is a type of nougat.
The logo for the candy is the image of the famous, pyramid-shaped Matterhorn mountain with a bear hidden in the center, because bears like to roam in the fresh air of its higher elevations. It is said the shape of the Matterhorn is believed to have given Tobbler his inspiration for the triangular shape of his crazy-good chocolate bar.
Me, My Season 6 Mad Men Premier Night Party & Fondue.
It's no secret that I am addicted to the AMC series: Mad Men. It's no secret that a few days ago I posted my recipe for
Melted Cheese Please: An Authentic Swiss Cheese Fondue
, and, announced my plans to host a fondue party for yesterday's Season Six premier.
You can find my recipe for cheese fondue in Categories 1, 2, 11, 20 & 25, or, by clicking on the Related Article link below.
I pondered long and hard over this years menu for my Mad Men party. Can you imagine the looks on everyones faces (including mine) at my party when we found ourselves eating cheese fondue, followed by chocolate fondue along with Meagan and Don in their sunken living room? I couldn't have planned the evening better if I had been given an advance copy of their script.
Here's all that you'll need:
3 ك 1/2-ounce bars Toblerone, at room temperature, broken into pieces
1/2 cup heavy or whipping cream, at room temperature
2 tablespoons Amaretto (an almond-flavored liqueur), optional
fresh fruit: bananas and/or strawberries are my favorite
cake or cookies: angel food, pound cake, coconut macaroons or almond biscotti are my favorite
Step 1 . Break or pull the chocolate apart into pieces, placing them in a 4-quart stockpot as your work. If the Toblerone is at real-deal room temperature, it will be very soft and pliable.
Add the cream to the stockpot and place on the stovetop.
Step 2 . Over low heat, whisking constantly, melt the chocolate into the cream. Do not allow to simmer or boil. The mixture should be steaming, shiny and smooth. This will only take about 2-2 1/2 minutes. Turn heat off and whisk in the optional Amaretto.
Step 3 . Transfer fondue to preheated fondue pot. Serve with your favorite treats for dipping:
Not just any chocolate will do: Toblerone Fondue : Recipe yields 4 servings. The recipe, as written, doubles nicely without taking any extra time.
Special Equipment List : ل-quart stockpot whisk fondue pot fondue forks sterno, if applicable cutting board chef's knife
Cook's Note : Fondue can be prepared 1-5 days in advance and stored in a tightly-covered food-storage container the refrigerator. When chilled it will be soft and spreadable, like Nutella. To reheat, remove from refrigerator one hour in advance. Cover with plastic wrap and reheat gently in the microwave, until warm and drizzly, about 1 1/2-2 1/2 minutes, stopping to stir every 30-45 seconds during the process.
Extra Cook's Note : Throwing a fondue party, and need a meat course? I have just the thing. Just wait until you try
Time Out for Asian Whiskey-Beef Fondue Sliders
. You can find my recipe in Categories 1, 2, 11, 17 or 20!
"We are all in this food world together."
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013)
Melted Cheese Please: A Swiss Cheese Fondue (aka: Bill Clarke's Authentic Swiss Cheese Fondue)
This was so simple and so delicious. I followed the previous suggestions and mixed milk and dark chocolate toblerones and loved the addition of almond extract. Divided the recipe in half for just 2 of us and it was more than enough.
This was phenomenal! My store didn't have dark Toblerone, so I used 1 bar of the milk chocolate Toblerone and 1-4 oz bar of 60% Ghiradelli. Other than that, made exactly as written. Rave reviews from my friends.
Best fondue recipe ever. I had been trying to make a decent chocolate fondue for years but they always get too thick and cakey. This one is perfect -- although I used one milk chocolate and one dark chocolate Girardelli bar (couldn't find Toblerone). Delish. I've made it twice and will be making it again this weekend (and whenever I need a quick dessert that makes guests or my family feel pampered.)
Thought this was an excellent fondue and very easy to make! We made it for a dinner party and everyone loved it. Used bittersweet Bakers chocolate - will try the yummy Toblerone next time :)
Delicious chocolate fondue. Other chocolate fondues I've made tend to separate or harden, but this one stayed a perfect consistency. Beautiful flavors, too. I used 1/2 tablespoon of kirsch and 1/2 tablespoon of amaretto and omitted the almond extract.
I made this for New Year's Eve and substituted Chambord for a chocolate raspberry flavor! Fabulous!
People beg me to make this recipe again. It is wonderful. I also use the 1/2 dark and 1/2 milk Toblerone and I also omit the kirsch.
We have made this for years. I use half dark and half milk chocolate. Even bought individual fondue pots for dinner parties. Pair with some homemade marshmallows and fruit, and you will be a dessert hero!
Easy and elegant desert. My husband is not a fan of bittersweet chocolate so I added some milk chocolate to the recipe. The store was out of Toblerone so I used Droste Chocolate Pastilles in bittersweek and milk. I doubled the recipe for a party of 6 and had very little left over. My girlfriend said it was the best chocolate fondue that she ever had.
What a wonderful recipe! It took no time at all, and the texture was beautifully smooth. Next time I'll try it with half milk and half semisweet chocolate. I used Ghiradelli's instead of Toblerone.
This is an excellent fondue recipe! We left out the kirsch because we didn't have any, and the kids and adults all loved it! We used 1/2 dark chocolate and 1/2 milk chocolate Toblerone bars. A double batch was barely enough for 9 people!
I made this for Valentine's dinner and my husband adored it. I used one toblerone bar and semi-sweet baker's chocolate. I served it with fresh strawberries, bananas and pears. I didn't have the cherry brandy on hand, so I omitted that from the recipe. It was still amazing for my first fondue ever. won't be my last, that's for sure!
I've made this recipe on several occasions and it's a big hit everytime! Especially fun for kids! I couldn't find dark chocolate so I used milk chocolate and it turned out great. Works well served with macaroons and Iniskillin Ice Wine!
This was very delicious! I served it with brownie bites (that I made from scratch), bananas, strawberries, marshmallows, and biscotti, I did have to double, then triple the recipe to make enough for about 30-40 people, but I would definitely recommend this recipe!
I served this at my company Holiday Party and it was a big hit. There wasn't a single dipping item that didn't taste good with this fondue (pound cake, strawberries, dried apricots, gingerbread cookies. ). I think that the kirsch gives it a special kick. It was a great fondue for non-die-hard chocolate lovers.
Had a fondue dinner party and it was a BIG hit.
PHE-NOM-EN-AL! We made it two times in three days. It was what you want when you think choclate. You can find Toblerone year round at Cost Plus World Market. Other than that, they are hard to find.
I made this for my husband in the middle of the year. I've realized you CANNOT find Toblerone outside of the holidays easily, but I substituted Bakers semi-sweet chocolate. YUM. Definitely making this again.
Really decadent and delicious. I used all dark chocolate Toblerone. Next time I might try it with half milk, as my husband prefers it. We dipped marshmallows, pumpernickel bread, baby bananas and cherries. The bread reminded me of one of my German mother's favorite treats Nutella on dense, dark German nut bread. The cherries were my favorite.
used Grand Marnier rather then kirsh no honey PUre heaven OMGD I was drinking the leftovers. used strawberries grapes bananas and mashmallows. YUM
Incredibly easy and yummy! Just make sure your guests enjoy nuts. Also, if using a "normal" sized fondue pot, this recipe works great doubled.
My husband and I loved this recipe. It was a nice Valentine's treat. Definitely not too sweet if you use the dark chocolate.
Excellent, even though I couldn't find the Dark Toblerone. I had to make a few substitutions but this recipe was a nice starting point.
Family Friendly Fridays: Toblerone Fondue
If I had to make a list of my all time favorite chocolate bars, Toblerone would certainly sit towards the top of that list. I attribute my love of the triangular Swiss delights to those small white nougat pieces they hide within the chocolate. I relish the surprise of biting into an edible triangle and tasting the chewy little delights nestled amongst the smooth melty confection. So it seemed only natural that when I was thinking about which type of chocolate to use for the final act of fondue week, this bar pushed it’s way to the top of my list.
I want to iterate that I am not the creator of this fondue idea I first saw it showcased in my all time favorite fondue book Fondue by Rick Rodgers. As with most fondue recipes I’ve tried, there’s nothing too complicated about putting it together. You merely melt a few Toblerone bars with a little heavy cream and if you want to get fancy, you add a bit of your favorite liquor into the mix. But I’ll tell ya what, no matter how you decide to cook it up, you can be assured that the result will taste as though you’ve just been served up something reserved only for the best of the best. This stuff is good. Real good. My bet’s on the nougat pieces.
Adapted from Fondue by Rick Rodgers
3 Toblerone Bars
1/2 Cup of Heavy Cream
1 Tbsp of your Favorite Liquor (Optional)
To whip up a warm melted bowl of the good stuff, all you need to do is melt your three toblerone bars along with the heavy cream on low heat. Add in your liquor if desired and you’re good to go. While I would have loved to add liquor to ours, this is Family Friendly Friday, so I’ll assure you that our chocolate was liquor free at least until the kids finished their last bite and went up to get ready for bed that is. Then I might have slipped just a teeny weeny bit of amaretto into it for a last indulgent swirl. But you didn’t hear that from me.
Dippers you can use basically include anything that tastes good with chocolate which is well… just about anything. We used angel food cake, cheese cake (for the cheesecake we simply cut a piece onto our plate and drizzled a little chocolate over the top), marshmallows, strawberries, and bananas. Pound cake would also work, I’ve seen brownies get the dunk, and even orange and apple slices work well.
Perfect Swiss Chocolate Fondue
Now for the perfect swiss chocolate fondue recipe. The process I use, developed over a number of years, is deceptively simple and could cause you to become overconfident without practice. Note: Take working with chocolate seriously it’s liquid gold. It’s easy to cause the chocolate to seize if you don’t pay attention. Once that happens there is no recovery you must start over.
Equipment: Double-boiler, 1-cup ceramic dish with stand, small plates, fondue forks, jazz music in the background
- 6 ounces of high quality chocolate (dark or milk), broken into small pieces (I like Guittard, Ghiradelli, Callebaut, Cailler)
- 3 ounces of heavy whipping cream
- ½ tsp vanilla extract
- Pinch of sea salt
Directions: Start this process when everyone is ready to have dessert. Have the ingredients and equipment ready in advance. Place the dippers, plates, fondue forks, and glasses of water on the table.
Put the ingredients in the top of your double boiler (or in a bowl if you’re doing a makeshift double boiler). Heat the water to a simmer—no higher.
Stir the chocolate constantly. As it melts, it will start to smell fabulous.
If the water is getting too hot, remove the pot from the burner and keep stirring. Do not let the chocolate burn. And do not let any water get into the chocolate.
In a few minutes, the chocolate mixture will be creamy and smooth. Slip it into the fondue pot or a small ceramic dish.
Turn on the music, grab your forks, and start dipping.
Yield: 4 servings (about 1.5 ounces of chocolate per person)
If you want to taste some of the world’s finest chocolate freshly made, consider a tour with Alpenwild where you can experience chocolate fondue and other delights and desserts on Best of the Swiss Alps, one of the food tours, or a customized trip for you and your friends. See the article “In Pursuit of Perfect Chocolate Fondue: A Delicious Journey”
Sam got a lot of personalized Toblerone for Christmas.
It's a continuous "struggle" to get through the mountain of leftover Christmas chocolate, and that's where recipes like this three ingredient mousse come in handy—break up your chocolate, whip up some egg whites and cream, and presto, dessert.
For more on Toblerone, check out my post here. And if you too have more than a pound of the stuff to get through, here's a recipe for Tobleroatmeal Cookies.
Light, airy, and full of chocolate. heaven.
100 g Toblerone, broken into pieces (plus some extra for garnish, probably best to get two bars)
Put a large pot of water over medium low heat and set a large bowl on top (stainless steel works best). The bowl should not touch the water. When the water starts to simmer, turn down the heat and add the chocolate to the bowl on top. Once the chocolate has melted, take it off the heat and let it cool.
Using an electric mixer, whip the egg whites until stiff and glossy.
Once the chocolate has cooled but is still liquid, whisk in one third of the whipped egg whites. Gently fold in the other two thirds with a spatula.
In the same bowl you used to whip the whites, add the cream and whip it. On high speed this should take about a minute, but be careful not to overwhip or the mousse will be grainy (though it will still taste good).
Venturing over to Switzerland is a sweet tooths dream. The Swiss consume more chocolate per capita than any other nation in the world. Not surprising that they’re also among the happiest. And why not? They’re home to some of the worlds most famous chocolate producers. There are even entire tours in Switzerland dedicated solely to Chocolate tourism. I myself have a sweet spot for the most famous of Swiss Chocolate bars…the Toblerone.
Created by Theodore Tobler in Bern, the Toblerone, if you’ve never had one, is made of milk chocolate, nougat, almonds and honey. It has a unique triangular shape thought to be inspired by the shape of the Matterhorn. The logo itself is the Matterhorn and Bern’s famous bear (look very closely to see it).
The Inspiration for the Toblerone’s iconic shape
While tasty eaten on its own, many in Switzerland pair it with one of their favourite pastimes…turning it into fondue. Traditionally made with melted swiss cheese and some cognac or brandy, the Swiss have taken to melting down a bar or two of Toblerone in its place. I must say there are few things I can think of that taste as good as fruit dipped in sweet yet crunchy melted milk chocolate.
200g Toblerone, cut in chunks
1. Place Toblerone, corn syrup and cream in a saucepan. Cook until melted
Are you a fondue fan? Or maybe just a lover of all things chocolate?
Treasures By Brenda (author) from Canada on April 29, 2015:
Thanks for visiting, Lulia!
Iulia Boariu from London on February 15, 2015:
Treasures By Brenda (author) from Canada on May 02, 2014:
@lesliesinclair: It&aposs been awhile for us, too!
lesliesinclair on January 14, 2014:
It&aposs been a long time since I&aposve had chocolate fondue, maybe it&aposs time again.
receitadebrigadeiro on August 13, 2013:
I was looking for a fondue maker! Have you used that one form Cuisinart? Thanks for sharing! Nice lens!
pericaluic on July 31, 2013:
pericaluic on July 31, 2013:
jacobwaugh on July 16, 2013:
Nice lens for chocolate lovers!
Mommy from The Fabulous Midwest on May 19, 2013:
I have a huge weakness for chocolate fondue. I like it on Rice Krispie treats made from organic rice cereal.
LynetteBell from Christchurch, New Zealand on May 01, 2013:
LouisaDembul on March 06, 2013:
I&aposm a chocolate lover but have never had chocolate fondue! Must remedy asap.
Alessandro Zamboni from Italy on February 26, 2013:
Wonderful lens for chocolate lovers!
Elastara on February 17, 2013:
I love chocolates. So you can say I am a chocolate fondue fan too :).I love all things chocolate, be it chocolate ice-cream, chocolate cakes, chocolate sweets . they are simply yummy yummy yummy!
chickie99 on February 15, 2013:
Treasures By Brenda (author) from Canada on February 08, 2013:
@anonymous: Thanks Tipi &amp for your blessing, too.
anonymous on February 05, 2013:
Congratulations on being in the top 100 in cooking!
anonymous on February 05, 2013:
Peeking back in and noticing my blessing from September is missing, have been finding that a lot, they seem to have just vanished because its about a year now before being to bring fresh dust. leaving some here and hope it sticks this time around.
Fox Music on January 28, 2013:
Thanks for sharing this delicious lens "The Best-Ever Chocolate Fondue Recipe"
NibsyNell on January 15, 2013:
I&aposll eat anything with chocolate in it!
Lee from Derbyshire, UK on January 08, 2013:
I love chocolate but never really tried a fondue! Would love to though! :)
anonymous on January 07, 2013:
Mmmmmmmmmmmm! Oh! I could just taste that chocolate fondue! I would love to have some! Thanks for sharing this yummy lens!:-)
anonymous on December 13, 2012:
I don&apost cook much with chocolate anymore because hubby doesn&apost like sweets, but when we go out, I save room for a chocolate dessert! Great lens.
AJ from Australia on September 20, 2012:
I love your simple chocolate fondue recipe - my only problem is how quick and easy it is, especially with your rave recommendations. I don&apost need such simple temptation!
anonymous on September 10, 2012:
Returning after some long while, I was here in 2009 and had to search for Toblerone Swiss Milk Chocolate Bar with Honey and Almond Nougat and yes, they do it right and so do you. sprinkling a little angel dust over this deliciousness!
JoyfulPamela2 from Pennsylvania, USA on September 02, 2012:
Chocolate is wonderful on everything!
TwistedWiseman on September 01, 2012:
I never understood what fondue meant up until now! I AM MAKING IT RIGHT NOW!
chinchilla-cages on August 30, 2012:
Great lens, got my taste buds going!
WriterJanis2 on August 19, 2012:
This is so making crave chocolate fondue.
Laraine Sims from Lake Country, B.C. on July 27, 2012:
An awesome lens! Your pictures and composition are amazing! Angel blessings**
Michey LM on July 19, 2012:
I am a fun of all fondue recipes, I simply love fondue. I feature your lens in my fondue lens. Thanks for a great lens.
Ashly Rain on July 16, 2012:
Love chocolate fondue but I also like fondue in general. cheese fondue is amazing. You&aposve just made me very hungry and am thinking I have to visit our local fondue restaurant. Yum!
LadyFlashman from United Kingdom on July 09, 2012:
Oh. My. Gosh. This is the most deliciously mouthwatering lens I have ever seen.
KateHonebrink on May 16, 2012:
I&aposve not had chocolate fondue, but now that I have the best-ever chocolate fondue recipe, I&aposm ready to go! Congratulations for being featured on the chocolate monsterboard!
aliciamaggie54 on April 26, 2012:
Sometimes I like chocolate. Chocolate fondue sounds really good.
Missmerfaery444 on April 22, 2012:
I make my chocolate fondue with Toblerone and cream too! And sometimes I add a little dark chocolate in as well. Toblerone makes amazing fondue and is gorgeous with fruit.
Monica Ranstrom on March 25, 2012:
Definitely a lover of all things chocolate. Love the idea of using Toblerone!
Beverly Lemley from Raleigh, NC on March 24, 2012:
Ahh, NOW you&aposve made me very hungry for chocolate fondue! Nice pictures, great lens
now I have a great appetite! B : )
puppyprints on March 04, 2012:
I have only had cheese fondues before, and loved it. This looks so good! I am going to have to try it.
anonymous on February 28, 2012:
looks delicious .. i like to try some
awesomedealz4u on February 16, 2012:
I love chocolate more than any other food group )
Bonfire Designs on February 13, 2012:
Chocolate fondues are awesome, I love them with everything!
BuckHawkcenter on February 13, 2012:
You definitely better invite me over for chocolate fondue! I am a lover of all things chocolate! And this looks way too good to pass up. Especially if you are serving :-)
anonymous on February 13, 2012:
Lover of chocolate and of the combination chocolate/fruit. I&aposd have it every single day.
RinchenChodron on February 13, 2012:
I love chocolate and I love fondue! We used to have fondu parties where each guest brought a fondu pot and something to dip - we also had hot oil, cheese etc. Wonderful - fun times. Great lens.
laporter79 lm on February 13, 2012:
A lover of all things chocolate, this is a great lens! Thanks for all the information, great content.
Toni Grundstrom from Minneapolis, MN on February 03, 2012:
Chocolate fondue is great. I will use this recipe in my chocolate fountain. I am leaving some SquidAngel dust for you.
BusyMOM LM on January 25, 2012:
I&aposm a big fan of chocolate fondue. And this is such a simple easy recipe. Thanks for sharing!
Carina99 on January 19, 2012:
Julia Morais on January 17, 2012:
I love all things chocolate.
Clairissa from OREFIELD, PA on January 17, 2012:
Absolutely. Anything chocolate is awesome in my book! Love this lens, it is quite yummy!
anonymous on January 05, 2012:
man am I wanting chocolate way to early in the morning now, sure is a great lens.
VarietyWriter2 on September 14, 2011:
welovecocoa on September 08, 2011:
Very fun page! I love, love, love chocolate fondue. I use Xocai healthy chocolate for my fondue so not only do I get the delicious chocolate fondue, but I also get the highest antioxidants. I&aposll have to try some of your add-ins for my next fondue adventure. :)
Tolovaj Publishing House from Ljubljana on August 21, 2011:
Now I am hungry.Very hungry!
anonymous on June 27, 2011:
WorldVisionary3 on June 24, 2011:
Wow - my mouth sure is watering now!
Francis Luxford from United Kingdom on June 02, 2011:
Chocolate is amazing. I&aposm definitely a lover of all things chocolate. Very yummy lens!
blanckj on June 01, 2011:
OMG! Chocolate is the best.
TheresaMarkham on April 12, 2011:
We tried to make chocolate fondue a little while back, but couldn&apost get the right consistency. Looking forward to trying your VERY simple - and yummy-sounding - recipe. Great lens!
anonymous on March 02, 2011:
anonymous on February 22, 2011:
anonymous on February 16, 2011:
Sweet chocolate fondue.Blessed by an Angel
anonymous on February 14, 2011:
Cupid Kisses by a Squidoo Angel
ps - I snuck a chocolate strawberry too!
purplelady on January 06, 2011:
Love the sounds of your best ever chocolate fondue recipe. It will used the next time we do fondue.Thanks for the lens-roll of Fondness for Fondue lens I shall return the favor.
darciefrench lm on January 02, 2011:
What a yummy idea- a chocolate Toblerone fondue for Valentine&aposs day -:)
SheilaVine LM on November 19, 2010:
I love chocolate fondue My favorite is like yours but with plyin yogurt instead of the cream because I prefer Yogurt
triathlontraini1 on September 10, 2010:
KarenTBTEN on February 07, 2010:
Chocolate fondue sounds good, and you&aposve amassed quite a collection of resources.
Indigo Janson from UK on February 07, 2010:
Oh this page is just sinful! I do can well believe that this is the best chocolate fondue ever, and hope you&aposll invite me round next time! Blogged about in my Crabbysbeach blog, The Custard Bowl. :-)
momto4 lm on February 02, 2010:
I&aposm definitely a lover of all things chocolate! Great lens! My family loves fondue, especially chocolate fondue!
Lynne Schroeder from Blue Mountains Australia on January 22, 2010:
Great lens. I have lensrolled it to my Hearts &amp Flowers lens and my Kosta Boda Hearts Glassware lens
enslavedbyfaeries on January 16, 2010:
Yum, I love fondue! We had a fondue party on New Year&aposs Eve and it made me remember how much fun it is. Definitely planning to make fondue more in the future and this recipe will be perfect!
eclecticeducati1 on January 09, 2010:
Yum. Great lens! Blessed by an Angel! :)
Joan Hall from Los Angeles on January 04, 2010:
I love making chocolate fondue in the Crock-Pot. I do a recipe that uses dark chocolate because that&aposs what I love, the darker the better. Pound cake, biscotti, cookies . . . Mmmmmmmm!!
anonymous on January 04, 2010:
YUM! and YUM! I know there are people who don&apost like chocolate but I&aposm not one of them.
tandemonimom lm on January 04, 2010:
Oh my goodness - dipping in a Toblerone? That sounds almost sinful! Gotta try it SOON! And I love the Chocolat music! I really need to see that movie!
Cynthia Sylvestermouse from United States on January 04, 2010:
Chocolate covered strawberries are one of my favorite treats. I have always just purchased the little tub of chocolate pieces made for melting for fondue. I will have to try this recipe next time. Thanks!
Sandy Mertens from Frozen Tundra on November 02, 2009:
You have the magic word in here "chocolate". Thanks for adding this to my Recipe and Food Collection lens.
HorseAndPony LM on November 02, 2009:
I love chocolate fondue. I need a few of those chocolate covered strawberries. Great lens.
religions7 on July 29, 2009:
Heather Burns from Wexford, Ireland on July 22, 2009:
Wonderful lens and the recipe sounds divine! Love chocolate, fondue, and otherwise!Great job! I will be adding it to my Quick Gourmet under desserts.
anonymous on May 28, 2009:
Beautiful lens Brenda! I am craving chocolate fondue now. I&aposll have to see what I have to make my sweet tooth happy. I had never heard of the Toblerone Swiss Milk Chocolate Bar with Honey and Almond Nougat. I&aposll have to look for them! :)
SylvianeNuccio1 on April 13, 2009:
Great lens! sounds delicious.
Floraluniverses on April 10, 2009:
Amazing work! Not a particular fan of fondue, just a lover of all things chocolate :) Fantastic lens!!
religions7 on April 08, 2009:
Great lens - you&aposve been blessed by a squidoo angel :)
Susan Deppner from Arkansas USA on March 25, 2009:
Thansk for submitting this amazingly yummy lens to my recipe lensography plexo!
pyngthyngs on March 15, 2009:
I love Toberlone by itself. I&aposll have to try as a fondue. Thanks :)
Paula Atwell from Cleveland, OH on March 11, 2009:
Now if I just had this fondue in front of me right now. Mmmmmmm. . .
squid-janices7 on March 07, 2009:
OK so my mouth is literally watering. Like you, I&aposm a big fan of chocolate so what could be better than fruit dipped in fine, creamy chocolate! Like your lens so much that I&aposve featured you on my All About Chocolate lens (http://www.squidoo.com/all-about-chocolate). A well deserved 5*!
Kiwisoutback from Massachusetts on March 06, 2009:
I could go for one of these right now. I haven&apost had breakfast! Woops, probably shouldn&apost be eating chocolate for breakfast, but oh well. Nice work.
bikki lm on February 23, 2009:
Oh, yumm. I&aposve got to try this!
ahandbaggirl on February 22, 2009:
greenerme on February 19, 2009:
This lens looks delicious! I bought a fondue set over a year ago and never used it, I completely forgot about it. Time to bust that baby out and start melting some chocolate!
wayfarer lm on February 18, 2009:
What a yummy lens! Great photographs too! Making me hungry for chocolate.
anonymous on February 15, 2009:
Wow that&aposs an impressive collection about chocolate fondue!
rewards4life info on February 13, 2009:
I love this lens! Delicious! 5* and lensrolled to "The best chocolate recipes ever!" lens. =)
Konrad Egli Invents Chocolate Fondue
Though his idea was mind-boggling at the time, Konni was unconcerned and moved full speed ahead. Toblerone was to be the brand of chocolate to be used in his new culinary invention, referred to as a sweet fondue.
To have the project turn out just the way he wanted it, he used kirschwasser, which is considered a much-loved Swiss firewater. He paired this with another first-rate ingredient, heavy cream.
Not too long after the restaurant occupied its new location, the delicatessen for sweet, chocolate fondue was launched. People were thrilled and excited. They could not get enough.
Soon the restaurant had more business than it could handle on 48th Street, circa the late 1950s to early 1960s.
Konrad Egli had many inventions, even in the fondue category. Fondue bourguignonne was another, which instead required a pot full of hot oil and some fresh meat. After achieving the desired level of preparation, you would then enjoy the meat with your choice of savory sauces.
Sadly, the restaurant no longer exists, and Konni has long since died shortly after his wife.
Regardless, his legacy lives on all over the world. It has even bridged the great divide and is prepared in many places in Switzerland itself.
Konni would be both proud and tickled by this achievement.
Swiss chocolate fondue
Fondue and chocolate, this recipe matches two Swiss well known symbols. Although dessert fondues are relatively modern, wouldn't get you into regional mood dipping pieces of cake into a caquelon of melted chocolate? Wicked!
- Place cream, honey and vanilla extract in the top part of a double boiler, stirring constantly. When the mixture is warm, add chocolate, a little at a time, stirring until all the chocolate melts.
- Transfer to a fondue pot or earthenware pot and take to the table.
- Set fondue pot in the middle of the table Place cake cubes and fruit on a serving platter.
Place a plate, a regular fork and a long fondue fork for each person. Have each one spear cake or fruit with a fondue fork, dip it into chocolate, swirl, and remove. Transfer to a regular fork to eat. Do not forget the napkins! this way to eat chocolate has may become messy.
You may use a traditional fondue pot and heat it over a small alcohol burner or a candle. If you use an electric fondue pot, set temperature to "dessert."
You don't need to limit your dessert fondue to chocolate. honey, coconut, marshmallow or caramel can make great warm dipping sauces.
Directions - Thread the skewers starting with a piece of macaroon, then strawberry, banana slice, marshmallow, and then a raspberry or blueberry. Repeat with the remaining fruit and skewers.
In 2 separate bowls, break each type of Toblerone chocolate bar into small pieces. In 2 separate saucepans, bring 1/2 cup of heavy cream to a gentle simmer, then lower heat.
Add the dark chocolate to 1 pan and the white chocolate to the second pan. Whisk until completely melted (use 2 separate whisks). Remove pans from heat and option to add liqueur at this point. Whisk until combined.
Gently pour 2 chocolate fondues into separate warmed serving bowls. Surround with platters of prepared skewers. Happy dipping!
AND IF YOU'D RATHER NOT COOK, HERE ARE SOME READY-MADE KITS: