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.

Serves 4 to 6.

INGREDIENTS

  • 6 tablespoons whipping cream
  • 3 tablespoons honey
  • 2 3.52-ounce bars toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
  • 1 tablespoon kirsch (clear cherry brandy)
  • 1/4 teaspoon almond extract
  • assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments)

    DIRECTIONS

    Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.