Swiss chocolate fondue

Switzerland's beloved communal chocolate dessert: silky melted dark and milk chocolate with cream, kept warm at the table for dipping fresh fruit, bread, and marshmallows

Origin: Switzerland

From the journey of Cocoa.

Switzerland's ascent to the throne of world chocolate came in the second half of the 19th century through a series of technical innovations unmatched anywhere in the world. In 1875, Daniel Peter of Vevey (working with his neighbour Henri Nestlé) successfully combined chocolate with condensed milk to create the world's first milk chocolate. In 1879, Rudolf Lindt of Bern invented the conching machine (a process that kneaded liquid chocolate for hours until it became the uniquely smooth, melt-in-the-mouth product the world now expects. In 1908, Theodore Tobler created the Toblerone. Together these inventions made Swiss chocolate the global benchmark, and Swiss per-capita chocolate consumption remains among the highest in the world. The chocolate fondue) adapted from the cheese fondue tradition of the Swiss Alps: became the great communal expression of this chocolate culture: a caquelon (fondue pot) of melted Swiss chocolate at the centre of the table, family and friends gathering around it with fruits, cake cubes, and bread to dip. It is warmth, abundance, and Alpine conviviality made edible.

Ingredients

chocolate base

200 g good Swiss dark chocolate (60–70% cocoa), finely chopped
100 g good Swiss milk chocolate, finely chopped
200 ml double cream (heavy cream)
30 g unsalted butter
2 tbsp Kirsch (Swiss cherry brandy) or dark rum: optional but traditional
1 pinch fine sea salt

for dipping

300 g fresh strawberries, hulled
2 bananas, cut into thick rounds
200 g brioche or pain de mie, cut into cubes
100 g large marshmallows
2 pears, cored and cut into wedges

Method

Heat the cream in a small saucepan over medium heat until it just reaches a simmer. Remove from heat.
Add all the chopped chocolate to the hot cream. Let stand for 2 minutes without stirring, then stir from the centre outwards until completely smooth and glossy.
Add the butter and stir until melted and incorporated. Add the Kirsch if using, and the pinch of salt.
Transfer to a warmed chocolate fondue pot or a small heavy casserole set over a tea light or fondue burner. Keep the heat very low: the chocolate should stay warm and liquid but must never boil.
Arrange the dipping items on a large board or platter around the fondue pot. Provide long forks or bamboo skewers for each guest.
Stir the chocolate gently before dipping. If the fondue thickens, stir in a tablespoon of warm cream.

Notes

If the chocolate fondue splits (looks oily), remove from heat and whisk in 2–3 tbsp of cold cream vigorously. Additional dipping ideas: dried apricots, pretzels, waffles, rice cakes, or churros. Leftover fondue makes an excellent chocolate sauce: refrigerate and reheat gently with a splash of cream.

The Gastrographer

Name: Swiss chocolate fondue
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Switzerland
Ingredients: 200 g good Swiss dark chocolate (60–70% cocoa), finely chopped; 100 g good Swiss milk chocolate, finely chopped; 200 ml double cream (heavy cream); 30 g unsalted butter; 2 tbsp Kirsch (Swiss cherry brandy) or dark rum: optional but traditional; 1 pinch fine sea salt; 300 g fresh strawberries, hulled; 2 bananas, cut into thick rounds; 200 g brioche or pain de mie, cut into cubes; 100 g large marshmallows; 2 pears, cored and cut into wedges

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control