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