Recipe - Chocolate Fondue A La Chalet Suisse

3 (3oz) bars toblerone
One half cup Light or heavy cream
2 tablespoon Kirsch; brandy or cointreau
Angelfood cake; or
ladyfingers; cut in chunks
Orange or tangerine slides;
strawberries; bananas
Profiteroles of puff pastry

From: Diane Duane dduane@owlsprings.winuk.net

Date: 20 Nov 1994 09:35:21 0500
(A note from Diane Duane: This recipe I include because of personal
interest. It was invented in the 1950's at the New York restaurant of an
old friend of ours, Konrad Egli (apparently at the instigation of someone
affiliated with the NY branch of the Swiss National Tourist Board.) Konni
is now retired, and Chalet Suisse is unhappily long gone: but the dessert
lives on, and has made its way back to Switzerland.)

Break the Toblerone into separate triangular pieces. Combine all the
ingredients in a saucepan or small chafing dish. Stir over *low* heat
until the chocolate is melted and smooth. Serve in a chafing dish over low
heat.

For dunkables, serve each person a plate with one, or a combination, of the
following:

Angelfood cake, or ladyfingers, cut in chunks

Orange or tangerine slides, strawberries, bananas

Profiteroles of puff pastry

(From THE SWISS COOKBOOK, Nika Standen Hazelton, Atheneum, NY, 1967. ISBN
0689703635. My copy is the sixth printing, dated 1973.)

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