Recipe#8990

Title: Chocolate Fondue

From: Diane Duane dduane@owlsprings.win-uk.net 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Fondue 
 Date: 20 Nov 1994 09:35:21 -0500 
 Organization: Akademia Pana Kleksa, Public Access Uni* Site 
 Message-ID: <3anmr9$dqf@junior.wariat.org> 

Categories: Swiss, Desserts, Chocolate
 Servings:  4
 3    3-oz bars Toblerone
 1/2 c  Light or heavy cream
 2 T  Kirsch, brandy or Cointreau
 (A note from Diane Duane: This recipe I include because of personal
 interest.  It was invented in the 1950's at the New York restaurant 
 of an old friend of ours, Konrad Egli (apparently at the
 instigation of someone affiliated with the NY branch of the Swiss
 National Tourist Board.)  Konni is now retired, and Chalet Suisse
 is unhappily long gone:  but the dessert lives on, and has made
 its way back to Switzerland.)
 Break the Toblerone into separate triangular pieces.  Combine all the
 ingredients in a saucepan or 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 person a plate with one, or a combination, of
 the following:
 Angelfood cake, or ladyfingers, cut in chunks
 Orange or tangerine slides, strawberries, bananas
 Profiteroles of puff pastry