Chocolate or Cheese Fondue

Topic: Cheese, Cookies/Candy/Other Dessert, Chocolate

Chocolate Fondue
Serves 6

12 oz. semisweet chocolate (Calebout chocolate or a Toblerone bar)
1 cup whipping cream
2 tablespoons brandy, rum, Grand Marnier

Break up chocolate.
Add whip cream and heat slowly.
Stir constantly until chocolate melts.
Stir in brandy.
Serve at the table in your favorite fondue pot with seasonal fruit, wafer cookies or angel food cake.

Wine: Sparkling Australian Shiraz

Traditional Cheese Fondue
Serves 4

1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
2 cups (8 oz) shredded Gruyere cheese
2 cups (8 oz) shredded Emmentaler cheese
2 teaspoons cornstarch
2 tablespoons Kirsch
Dash of white pepper
Pinch of nutmeg
Cut crusty bread into larger cubes

In medium bowl combine cheeses and toss with cornstarch. Rub inside of fondue pot with garlic halves. Add wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and Kirsch. Add cheese a handful at a time, stirring constantly. Continue stirring until all cheese is completely melted, bubbling gently and has the appearance of light cream sauce. Season with white pepper and nutmeg. Serve at the table in your favorite fondue pot.

Wine: German Reisling

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