Toberlone Swiss Chocolate Fondue

Total Time
15mins
Prep 5 mins
Cook 10 mins

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.

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.
Most Helpful

4 5

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. I 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.