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.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In double boiler melt chocolate. Add cream, butter and salt.
  2. Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
  3. Transfer to fondue pot and keep warm over fondue burner.
  4. Note: If fondue becomes too thick add a bit of warmed cream.

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