Things are about to get fancy...
Though I have hundreds of fondue cookbooks, I have always
loved this one for its extra groovy cover art, and the name: “The Fabulous
Fondue Cookbook”! Straight out of 1970,
yo. The recipes here are by William I. Kaufman, and the very stimulating intro
to each section (“But then we got to dessert. I dipped a fresh strawberry into
the softly simmering chocolate fondue, and offered it to him. That did it! He
proposed. Chocolate fondue is so sexy.” AND I QUOTE) were penned by Ms. Carmel
B. Reingold. Nice work, you swinging cats!
Groovy, baby!
If you seek a proposal (or, in my case, just a tasty
dessert), here is a fondue you can whip up in a flash that will melt anyone’s
heart. (Melt, get it? Haw) The fact that Toblerone is a complex chocolate bar
makes it seem like you spent way more time on it than you did, and fortunately
chocolate fondue isn’t terribly messy. It also makes ANYTHING taste like
heaven. Heck, it’s fabulous.
cheers to fondue!
Just a couple notes: Once you’ve made the fondue in the
double boiler, you pour it into a ceramic bowl which is kept warm (and melted)
over candle flame. This, however, is hard to regulate, so you may find it
bubbling, in which case BLOW OUT THE CANDLE or your fondue will scorch. Then
light it again in a few minutes. Yes, you have to work for it, but you’ll be
glad you did. Also, dipping bananas into the chocolate tastes GREAT, but is
really hard. You may lose one (or more) but the ones you get will be
deeeeeelish. Other things to dip are: cubes of pound cake, mandarin orange
segments, mini pancakes. And if (yeah right) you end up with fondue left over,
serve it as sauce for waffles! Enjoy.
Original Swiss Chocolate Fondue
4 bars (3 oz each) Toblerone chocolate
1 1/3 cups heavy cream (to taste – pour in by the tablespoon)
2 Tbsp kirsch (I use Cointreau)
Whole fresh strawberries
Apple slices
· Break chocolate into pieces. Over hot water, combine chocolate, cream and kirsch.
· Stir until mixture is smooth.
· Serve with strawberries and apples for dipping
I'm MELTING.......
