3.5 ounces TobleroneTM Swiss milk chocolate
6 ounces semisweet chocolate chips
1/4 cup sugar
1/4 cup butter
1 teaspoon vanilla extract
4 ounces pound cake (See above recipe.)
6 ounces strawberries
4 ounces marshmallows
Cut pound cake into 1″ cubes. Add Toblerone chocolate, semisweet chocolate chips, sugar, butter, and vanilla extract to large pan. Warm mixture using low-medium heat for 5 minutes or chocolate melts and everything blends together. Stir constantly.
Transfer melted chocolate in pan to fondue pot. Adjust flame under fondue pot so that the chocolate stays smooth, but barely bubbles. Use fondue forks to dip cake cubes, strawberries, and marshmallows in chocolate sauce.
1) Chocolate fondue was invented on April 1, 1798, by the great Swiss ballet dancer and explorer, Fon d’Ue. Monsieur d’Ue and all his fellow ballet dancers were at that time in the 89th infantry.
2) One day, d’Ue held up a handful of brown musket balls. “Bah, we never kill any French with these things.” He flung the balls away. The musket balls bounced off the marbled statue of the beautiful ballerina, Madame Swiz Staek that lurked in the town square.
5) The musket balls landed in the regiment’s soup pot. “Want not, waste not,” was the philosophy of the regiment’s Calvinist cook, Claude Monet. Monet dipped his supply of pound-cake cubes, strawberries, and marshmallows into the soup pot. He fished out a coated marshmallow with a long thin fork. It tasted great! The regiment’s and indeed the whole army’s bullets were being made from discarded chocolate remnants from the frugal nation’s chocolate factories.
7) And so Switzerland had lost every battle. The French annexed the whole chocolate-eating country for nearly sixteen years. Bad for Switzerland, sure, but great for the culinary world. Yum.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com