Toberlone Swiss Chocolate Fondue Food

SWISS TOBLERONE CHOCOLATE FONDUE

Steps:

• Thread the skewers starting with a piece of macaroon, then strawberry, banana slice, marshmallow, and then a raspberry or blueberry. Repeat with the remaining fruit and skewers.
• In 2 separate bowls, break each type of Toblerone chocolate bar into small pieces. In 2 separate saucepans, bring 1/2 cup of heavy cream to a gentle simmer, then lower heat.
• Add the dark chocolate to 1 pan and the white chocolate to the second pan. Whisk until completely melted (use 2 separate whisks). Remove pans from heat and option to add liqueur at this point. Whisk until combined.
• Gently pour 2 chocolate fondues into separate warmed serving bowls. Surround with platters of prepared skewers. Have fun dipping!

TOBERLONE SWISS CHOCOLATE FONDUE

Steps:

• In double boiler melt chocolate. Add cream, butter and salt.
• Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
• Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed cream.

TOBLERONE FONDUE

Steps:

• In a medium saucepan, bring the cream to a simmer.
• Remove from heat and add chopped chocolate.
• Let stand long enough for the chocolate to begin to melt, about 3 minutes.
• Add the liqueur and whisk until smooth.
• Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.
• Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas.

TOBLERONE DARK CHOCOLATE HONEY-ALMOND FONDUE

Steps:

• Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

TOBLERONE FONDUE RECIPE

Steps:

• break toblerone bar into separate triangles and melt in top of double boiler over simmering water (or melt in low haet in microwave). stir untill smooth. add cream slowly, stirring constandly. add liqueur one tablespoon at a time, stirring aftereach addition. add more cream, one tablespoon at a time,if a thinner consistency is desired. mixture should be thick enough to coat the fruit or pastry of your choice.

SWISS TOBLERONE SOUFFLES

Steps:

• Butter six 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Arrange dishes on large baking sheet.
• Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until mixture bubbles, about 2 minutes. Increase heat to medium-high. Gradually whisk in milk. Whisk until mixture boils, thickens and is smooth, about 1 minute. Remove from heat. Add 6 ounces Toblerone chocolate (scant 1 1/4 cups), unsweetened chocolate and honey; whisk until melted and smooth. Pour into large bowl. Cool to room temperature, stirring occasionally.
• Preheat oven to 400°F. Whisk yolks into chocolate mixture. Beat whites and salt in medium bowl until soft peaks form. Add 1 tablespoon sugar; beat until stiff and glossy. Fold 1/4 of whites into chocolate mixture. Gently fold in remaining whites. Divide half of mixture among prepared dishes. Sprinkle with 2 ounces chopped chocolate, dividing equally. Spoon remaining batter over. Sprinkle almonds over soufflés. (Can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.)
• Bake soufflés until puffed and almost firm to touch but center still moves slightly when dishes are gently shaken, about 17 minutes for unfrozen, 22 minutes for frozen. Sift powdered sugar over soufflés and serve immediately.