Chocolate fondue

Chocolate Fondue is a dessert dish that originated in Switzerland. It is typically served in a communal pot (fondue pot) over a portable stove, and eaten by dipping fruit and other items into the melted chocolate.

History

The concept of fondue originated in Switzerland in the 18th century as a way to use up hardened cheese. The term "fondue" comes from the French word "fondre", which means "to melt". The dish became popular in North America in the 1960s. The idea of chocolate fondue was introduced in the 20th century by Konrad Egli of the Swiss restaurant Chalet Swiss in New York.

Preparation

Chocolate fondue is prepared by melting chocolate with a small amount of cream or milk. The mixture is heated until it becomes a smooth, creamy sauce. The sauce is then transferred to a fondue pot, which is kept warm over a flame.

Dippers for chocolate fondue can include a variety of fruits such as strawberries, bananas, and pineapple, as well as marshmallows, pretzels, and pieces of cake. The dippers are skewered on long forks and dipped into the warm chocolate sauce.

Variations

There are many variations of chocolate fondue, including white chocolate, dark chocolate, and milk chocolate. Some recipes also include liqueurs or other flavorings.

See Also

• Fondue
• Swiss cuisine
• Dessert

References

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