Author of Ed Engoron’s Choclatique, Running Press, 2011
We’ve all done it—dunked a piece of fruit, cake square or cookie into hot fudge or chocolate sauce—and loved it. The Swiss originally called Fondue Käss mit Wein zu kochen, but that’s a little long-winded for a national dish. Actually, the original fondue dishes were popularized with cheese being the key ingredient. Fondue’s origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley), but today fondue can be found throughout Europe.
After World War II, “fondue” has been generalized to other dishes in which a food is dipped into a communal pot of hot liquid. One such dish is chocolate fondue, in which pieces of fruit or cake are dipped into a melted chocolate mixture. You’ll find in this simple recipe the brandy gives it the fondue sparkle; the coffee gives depth and the cinnamon gives it definition. If you drop a piece of fruit or cake into the fondue pot you must kiss everyone of the opposite sex.
Prep Time: 5 minutes
Cook Time: 10 minute
Ready In: 15 minutes
Serves: 6 people
4 tablespoon heavy cream
1 cup Choclatique Heirloom Milk Chocolate Pastilles
1 cup Choclatique Dark Chocolate Chips
2 tablespoons cherry brandy
1 tablespoon strong brewed coffee
1/8 teaspoon ground cinnamon
- Heat the cream in a fondue pot over a low flame (or in a saucepan over low heat).
- Add the 2 types of chocolate chips, brandy, coffee and cinnamon.
- Heat until melted, stirring occasionally. Serve at once.
ChefSecret: This is the perfect fondue for dipping fresh fruit—apples, pears or pineapple during the fall and winter holiday season and stone fruit (peaches, apricots or nectarines), honeydew, cantaloupe during the spring and summer months.