Swiss Chocolate Fondue

New Year was kicked off at my in-laws place with a spectacular Fondue Party. We had meat, seafood, cheese and (Swiss) chocolate fondue.

It was my first time to make chocolate fondue and I was contemplating whether to melt the chocolate over fire or use hot water. Today, I will share my newly discovered personal chocolate melting technique for chocolate fondue. This definitely beats paying $30 for a small bowl of chocolate, marshmallows, cake and fruit.

This recipe serves six (6) moderate dessert lovers or four (4) dessert enthusiasts.


----

Toblerone Fondue


grub


1 medium sized Toblerone bar (brown chocolate)
1/4 cup all-purpose cream (Nestle' is good)
1 tsp brandy
small bowls of fruit, cake and marshmallows


weapons needed


1 chocolate fondue set (tempered bowl, tea light, bowl holder, spoon)
a supply of hot water


how to


1. chop toblerone chocolate into bite-size pieces
2. put fondue bowl in a bigger tempered bowl with hot water (halfway up the fondue bowl's sides). do not submerge the fondue bowl.
3. add 3 tsps cream into the bowl, mix with a spoon.
4. add bite-size toblerone while stirring it into the cream. add little by little as it melts. add cream until toblerone and cream mix into a smooth chocolate-sauce like mixture - the key is the stirring!
5. when already smooth, dry the outside of fondue bowl and set on top of the tea light.
6. add brandy, stir and DIP AWAY!