Chocolate Fondue a la Chalet Suisse
Please note: this recipe is not suitable for chocolate fountains, as the almonds in the Toblerone will interfere with their workings.
For four people:
First prepare the things you're going to dunk in the chocolate. At Chalet Suisse, each guest was served with:
- Tiny walnut-sized puff pastries
- Fresh slices of Mandarin orange
- Small inch-wide meringues
- Cubes of white or golden sponge cake, pound cake, or angel cake
- Small fresh strawberries (sometimes wild strawberries when Konni could get them)
- Slices of banana
You might also want to consider other dunkables, like pieces of ladyfinger biscuit, and other small fruits like sliced kiwi.
Once everything is assembled, start the fondue. You need:
- 3 ounces of regular Toblerone
- 3 squares of Tobler Extra Bittersweet chocolate (about one ounce each)
- 3/4 cup heavy cream
- 2 tablespoons kirsch, brandy or Cointreau
Break the Toblerone and Tobler bittersweet chocolate into their separate pieces and place in the top of a double boiler, or in a small saucepan set inside another one partway full of hot water. Pour the cream into a small pan and heat separately.
When the chocolate is melted, pour in the heated cream and stir well until blended. The mixture should be very liquid and glossy. (The bits of almond in the Toblerone will usually rise to the top: this is normal.)
Stir in the kirsch or other spirit just before serving.
Serve in a small fondue pot (you can get ones made especially for chocolate fondue) kept warm with a candle or other gentle heat source.