Chocolate fondue a la chalet suisse
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Chocolate fondue a la chalet suisse
  Chocolate    Fondue    Dessert  
Last updated 6/12/2012 1:15:31 AM. Recipe ID 44940. Report a problem with this recipe.
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      Title: Chocolate fondue a la chalet suisse
 Categories: Dessert
      Yield: 4 Servings
 
      3    (3-oz) bars toblerone
    1/2 c  Light or heavy cream
      2 tb Kirsch; brandy or cointreau
           Angelfood cake; or
           -ladyfingers; cut in chunks
           Orange or tangerine slides;
           -strawberries; bananas
           Profiteroles of puff pastry
 
  From: Diane Duane 
  
  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 0-689-70363-5.  My copy is the sixth printing, dated 1973.)
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 44940 (Apr 03, 2005)

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