Delicious Chocolate Fondue Recipe

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Happy National Fondue Day!

February 5th is National Fondue Day.  Since what kind of fondue is not specified in this day of celebration, we opted to present a ridiculously simple, absolutely delicious chocolate fondue.  Using only three ingredients, the hardest part of this creation will be limiting your portion size!

A Little Fondue Lore

Somewhere around the mid-1960s, a restaurant named, Chalet Suisse was operating in New York City.  As it happens, very close to its location–one block north on Fifth, at the corner of 49th — was the Swiss Center, which housed (along with the national airline Swissair and the Swiss bank UBS) the New York branch of the Swiss National Tourist Office. The owner of the restaurant worked alongside the Swiss Center to publicize a new Swiss product arriving in the U.S.  It was a strange-looking chocolate and nougat bar that could be broken into individual pieces, each shaped like a little stylized mountain. The item was called Toblerone.

After some consideration, the restaurant hit on the idea of using the new product in something equally new and interesting: a sweet fondue.  It was incredibly simple, but also absolutely dependent on high-end basic materials–in this case, nothing but heavy cream, Toblerone, and that favorite Swiss liqueur, kirsch or kirschwasser.

And A Little Bit about Toblerone

Toblerone originates from the chocolatier’s family name, “Tobler” combined with “torrone,” the Italian word for nougat.  there are a great many legends about Toblerone triangular shape.  Chocolate lovers around the world have always relieved that Theodor Tobler took his inspiration from his mountainous homeland, and in particular the Matterhorn with its characteristic triangular shape.  but according to Theodor’s sons, the Toblerone bar was modeled on something sexier–the frilly line of dances at the Folies Bergères in Paris, forming a shapely pyramid at the end of a show.

Toblerone Fondue


2/3 cup heavy cream

4 (3 1/3 ounce) Toblerone chocolate bars, finely chopped

1 tablespoon cognac or 1 tablespoon Frangelico


In a medium saucepan, bring the cream to a simmer.  Remove from heat and add chopped chocolate.  Let stand long enough for the chocolate to begin to melt, about 3 minutes.  Add the liqueur and whisk until smooth.

Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.

Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas—the list of possible dippers is only limited by your imagination.

Serves 4

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