Chocolate Fondue

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.