Ingredients
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9
-
1
-
1/2
-
1/8
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Toberlone Swiss Chocolate Fondue, Konrad Egli, a Swiss restaurateur who had popularized cheese fondue, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956 Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate Suggested dippers; Angelfood cake, pound cake, apples, maraschino cherries, marshmallows , What a fun fondue! The only reason I am not rating this 5 stars is because of the amounts of cream and butter I only used about 1/2 cup of cream and the chocolate was thin enough I think if I had used a full cup it would have been way too thin to stick to the fruit, etc Also, I think you could get away with using half the amount of butter used the Grand Marnier option, but only 1 T of it, and it deepened the chocolate flavor I LOVED the Toberlone and thought it made for a delicious chocolate fondue My family had so much fun dipping fruit (strawberries, pineapple, bananas) and pretzel rods into the chocolate Yum! Made during ZWT7 for the Golden Gourmets
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Steps
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1
Done
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In Double Boiler Melt Chocolate. Add Cream, Butter and Salt. |
|
2
Done
|
Cook, Stirring Constantly For 5 Minutes or Until Thickened. Add Liqueur. |
|
3
Done
|
Transfer to Fondue Pot and Keep Warm Over Fondue Burner. |
|
4
Done
|
Note: If Fondue Becomes Too Thick Add a Bit of Warmed Cream. |
