Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Toblerone & Honey-Almond Fondue




Source of Recipe


Bon Appétit | December 1997


Recipe Introduction


I served this for dessert at our tree trimming dinner. This was our favorite chocolate fondue recipe, ever! Serve with assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments), maraschino cherries, pound cake, angel food cake, macaroons and marshmallows (which must, by tradition be blackened before being dipped).



List of Ingredients




6 tablespoons whipping cream
3 tablespoons honey
2 3.52-ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
1 tablespoon kirsch (clear cherry brandy)
1/4 teaspoon almond extract


Recipe



Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour into fondue pot.

Serves 4 - 6.