Touted as Switzerland’s national dish, fondue has been a favourite for generations. It was first developed with cheese, but the chocolate version – created in New York by a Swiss restaurateur – has experienced a major renaissance (and it’s easy to see why). Today there are many variations, but fondue etiquette still comes with a few hard and fast rules. Lindt Maître Chocolatier Stefan Bruderer says, “I always recommend using a medium dark chocolate – our recipe uses a mix of Lindt Excellence 78% Cacao Dark Chocolate and Lindt Excellence Extra Creamy Milk Chocolate. But if you like a spicy kick, add some Lindt Excellence Chili Dark Chocolate.” Traditionalists say you should only stir the fondue clockwise in a figure-eight pattern to ensure the chocolate doesn’t stick to the bottom of the pot. And you should avoid dipping while someone else’s fork is still in the fondue – if you can help it!
- 3 bars (100 g each) Lindt Excellence 78% Cacao Dark Chocolate, chopped
- 3 bars (100 g each) Lindt Excellence Extra Creamy Milk Chocolate, chopped
- 1¾ cups (430 mL) 35% cream
- Marzipan, sliced into rounds
- Clementines, blood and cara cara oranges, segmented
- Assorted fruits like strawberries, grapes, persimmons, kumquats
- In a medium bowl, combine chocolates.
- In a pot set over medium heat, bring cream just to a simmer, taking care it does not overflow. Pour cream over chocolate so it is completely covered, and let stand until chocolate has melted, about 2 minutes. Stir with a spatula until mixture is smooth and shiny. Transfer to a fondue pot and set over low heat. Serve with marzipan, citrus and mixed fruits.