Chocolate
Fondue a la Chalet Suisse Recipe Ingredients
3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
2 tablespoons Kirsch brandy or Cointreau
Instructions
Break the Toblerone into separate triangular pieces. Combine all
the ingredients in a saucepan or small chafing dish. Stir over
low heat until the chocolate is melted and smooth. Serve in
a chafing dish over low heat.
For dunkables, serve each person a plate with one, or a
combination, of the following:
Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry
Note: This is purportedly the original recipe for chocolate
fondue created in the 1950's at New York's Chalet Suisse Restaurant
(no longer in business) by Chef Konrad Egli.
Yield: 4 servings
