My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I’ve finished two bags of M&M’s and a chocolate cake. I feel better already. – Dave Barry
I owe it all to little chocolate donuts. – John Belushi
Ever since she spent time in boarding school in Switzerland as young teen She Who Must Be Obeyed has had a particular thing for good chocolate, including the iconic Toblerone which was passed out routinely as an after-school treat with a big piece of fresh-from-the-oven french bread.
(Her parents had moved to Algeria for oil industry related work at the time, therefore in lieu of sunbathing on the shores of the Med and attempting home schooling SWMBO was packed off to Switzerland for a while; she clearly got the better part of the deal.)
Over the years SWMBO has taught the family the core edicts for enjoying chocolate, including the maxims that waxy, mass-produced American chocolate is barely better than none, dark chocolate wins the prize just about every time, small, independent chocolatiers have made astounding inroads into the world of delicious chocolate over the past decade and sea salt and chocolate make a killer combo.
Yours truly never even heard of a Toblerone bar until I met SWMBO in college and she actually carried some back to the far reaches of American civilization (Lubbock) after a trip to see family in Holland one summer. That first sample was transforming.
She now has dark chocolate suppliers staked across the norther tier of the country in case the need for one strikes at home or on the road.
Now and again to celebrate a special occasion we’ll round up the ingredients and throw this Toblerone Fondue out for a gathering. The recipe is idiot-proof (you can chop, pour and stir, right?) and benefits from just about any adult beverage additive, though we keep coming back to the cognac or Chambord black raspberry liqueur.
Anything will taste great dipped in this dessert fondue, though we’re partial to the fruit, poundcake and biscotti. And don’t expect any leftovers.
The Fondue
2-3.5 oz. classic Toblerone bars (milk chocolate), roughly chopped
2-3.5 oz. dark chocolate Toblerone bars, roughly chopped
2/3 cup heavy cream
1 tbsp. honey
1 tbsp. cognac
Pinch of Kosher saltThe Dippers
Strawberries, banana slices, apple wedges, grapes, raspberries, pound cake, banana bread, biscotti, dried fruit (try figs, plums, apricots, cherries), crystalized ginger, marshmallows
Melt it. Chop the bars roughly into large pieces; add the cream and chopped chocolate to a small saucepan and stir frequently over low heat.
Finish it. Add the honey, cognac and salt; combine well. Pour into your fondue pot when ready to serve.
Serve it. Set out in the fondue pot with an array of dippers from the list above and add your own favorites. Don’t get in the way of the chocolate lover(s) in your clan.
Enjoy.
