Toblerone Dark Chocolate Honey-Almond Fondue
Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
Chocolate
Dessert
Almond
Kirsch
Winter
Honey
Bon Appétit
Kidney Friendly
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Soy Free
Kosher
- 3 tablespoons honey
- 1/4 teaspoon almond extract
- 6 tablespoons whipping cream
- Carbohydrate 35 g(12%)
- Cholesterol 17 mg(6%)
- Fat 15 g(23%)
- Fiber 2 g(10%)
- Protein 2 g(4%)
- Saturated Fat 9 g(44%)
- Sodium 9 mg(0%)
- Calories 258
Preparation Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.
Preparation Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.
