Toberlone Swiss Chocolate Fondue Recipes
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.
Provided by Nyteglori
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 453.5, Fat 45.3, SaturatedFat 28.3, Cholesterol 67.1, Sodium 210.4, Carbohydrate 17, Fiber 7.1, Sugar 3.3, Protein 6.7
TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE
Categories Chocolate Dessert Almond Kirsch Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- 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.
TOBLERONE FONDUE
Legend has it that the Tobler company invented fondue in the 1960s with this recipe. Try the one that started it all.
Provided by hudelei
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring the cream to a simmer.
- Remove from heat and add chopped chocolate.
- Let stand long enough for the chocolate to begin to melt, about 3 minutes.
- Add the liqueur and whisk until smooth.
- Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.
- Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas.
Nutrition Facts : Calories 137.5, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.6, Sodium 15.2, Carbohydrate 1.1, Protein 0.8
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