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1/1 Photo of 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.
Units: US | Metric
Serving Size: 1 (82 g)
Servings Per Recipe: 6