Chocolate Fondue

01 / ABOUT THE DISH

About the dish

In the beginning, Americans enjoyed Swiss cheese fondues accompanied by crusty bread. Later on, in the late 1950s or the early 1960s, a Swiss-born chef-patron named Konrad Egli created a sweet chocolate fondue in his New York restaurant called Chalet Suisse . The now popular Toblerone chocolate had a marketing campaign in the USA at the time, and Egli used it in the first chocolate fondue, which also incorporated heavy cream and Swiss kirschwasser . The dessert was an instant success, and it even made its way back to Switzerland, along with numerous other countries where it is still enjoyed as a decadent sweet treat.