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1995-09-27
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From: nvecchi@cscs.ch (Nicole Vecchi)
Newsgroups: rec.food.recipes
Subject: Chocolate fondue
Date: 23 Mar 1994 15:18:18 -0500
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Message-ID: <2mq86a$qq9@s.ms.uky.edu>
Chocolate Fondue
This latest of all fondues was invented in New York by an enterprising
public relations lady by the name of Beverly Allen. It caught on like
wildfire at the Swiss Chalet Restaurant on New York's 48th Street and
found its way back to Switzerland.
Recipe
(4 servings)
3 bars Toblerone (3 ounces each)
1/2 cup light or heavy cream
2 tablespoons Kirsch, brandy or Cointreau
Break the Toblerone into separate pieces. Combine all ingredients in a
saucepan or a small chafing dish. Stir over low heat until the chocolate
is melted and smooth. Serve in a chafing dish over low heat.
For dunkables serve each fondue eater an individual plate with one
or a combination of the following:
angelfood cake chunks
fruit (orange slices, strawberries, bananas, pineapples, . . .)
profiteroles of cream-puff pastry.
Spear the dunkables on fondue forks or skewers and dunk into the chocolate
as you would with any fondue.
[The Swiss Cookbook, Nika Standen Hazelton]