340 West Armitage Avenue
Dark Belgian Chocolate Fondue
1 cup of heavy cream
1 lb. of dark Belgium chocolate
1 lb. pound cake
1 pint Fresh Strawberries
Clean and cut fruit and pound cake to bit size pieces. Cut up chocolate into small pieces, making it easier for melting. Place the heavy cream in a double boiler and heat until cream is bubbling around the edges. Place the cut up chocolate pieces into the cream and continuously stir until creamy smooth. Do not let the chocolate boil. Transfer melted chocolate to a fondue pot when ready to serve with fresh fruit and pound cake.
Traditional Cheese Fondue
1 garlic clove
2/3 cup of dry white wine
10 ounces Emmentaler Cheese, grated
10 ounces Gruyere cheese, grated
3 Tablespoons Kirshwasser (Cherry liquor)
1 pinch of white pepper
1 pinch of ground nutmeg
Rub the inside of a fondue pot with the cut clove of garlic, and then discard the garlic. Pour the wine into the pot and heat gently on the stove. Gradually add the cheese, stirring in a figure eight motion, until all cheese is combined. Continue stirring until cheese is thoroughly melted. Then add kirshwasser, white pepper and nutmeg. Then let cook for 3-4 minutes. Transfer the fondue pot to the table and keep warm on a burner. Serve with cubes of french, onion and pumpernickel breads, apples and red seedless grapes.