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[cdt-l] A Sweet Recipe!



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Toblerone Chocolate Fondue
Yields: 4.

6 Tbsp cream
1 (10 oz) (300 g) Toblerone (=3D Milk choco, almonds, & honey! Oh, =
my!!!)
2 Tbsp cognac or Grand Mariner (opt)
For dunking: fruits, bread, pound cake, cookies, biscotti

Warm the cream in a saucepan. Add the Toblerone, & melt, stirring until =
smooth. Add the cognac or Grand Mariner. Serve the fondue in a fondue =
pot. Don't serve the fondue hot. High enough heat to melt the chocolate, =
& keep it melted.
Ha! Any leftovers? Before the fondue hardens (after removing from heat), =
shape the chocolate into balls using 2 spoons. Let set on waxed paper. =
Store in an airtight container. Voila! Truffles!
>From the Toblerone web site.
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Converted to a Backpacker's Toblerone Fondue
3 Tbsp powdered milk
3-4 Tbsp water
1 (10 oz) (300 g) bar Toblerone candy
2 Tbsp Cognac or Grand Marnier (opt)
For dunking: fruits, bread, pound cake, cookies, biscotti

In camp:
Prepare your dunking foods first. Rig up a makeshift double boiler or =
use a pot on very low output of heat. Mix powdered milk with just enough =
water to give you a milky-looking liquid. Break Toblerone into small =
pieces and place in pot. Stir & stir constantly & heat Toblerone until =
completely melted. Add liqueur to melted chocolate. The chocolate may =
congeal but keep stirring. Keep on low heat or wrap in a "cozy" for =
dipping!
Ha! Any leftovers? Before the fondue hardens (after removing from heat), =
shape the chocolate into balls using 2 spoons. Let set on clean surface. =
Voila! Truffles!
Note: Biscotti travels well! Purchased or homemade. I have many =
recipes).

Thanks.

Linda
gothicgirl69_us@yahoo.com



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