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Toblerone Dark Chocolate Honey-almond Fondue

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Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

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Toblerone Dark Chocolate Honey-almond Fondue


Ingredients Needed For Toblerone Dark Chocolate Honey-almond Fondue
* 6 tablespoons whipping cream
*3 tablespoons honey
*7 ounces toblerone bittersweet chocolate (2 3.52-ounce bars) or semisweet chocolate, chopped
*1 tablespoon kirsch (clear cherry brandy)
*1/4 teaspoon almond extract
* fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled Pear wedges and orange segment)


Directions To Prepare Toblerone Dark Chocolate Honey-almond Fondue
#Bring cream and honey to simmer in heavy medium saucepan.<BR>
#Add chocolate; whisk until melted.<BR>
#Remove from heat.<BR>
#Whisk in kirsch and extract.<BR>
#Pour fondue into bowl; place on platter.<BR>
#Slap Arse With Spoon
#Surround with fruit.<BR>
#Serve with skewers.



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Tuesday, June 27, 2017, 12:19 am


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