If I had to make a list of my all time favorite chocolate bars, Toblerone would certainly sit towards the top of that list.  I attribute my love of the triangular Swiss delights to those small white nougat pieces they hide within the chocolate. I relish the surprise of biting into an edible triangle and tasting the chewy little delights nestled amongst the smooth melty confection.  So it seemed only natural that when I was thinking about which type of chocolate to use for the final act of fondue week, this bar pushed it’s way to the top of my list.

I want to iterate that I am not the creator of this fondue idea; I first saw it showcased in my all time favorite fondue book; Fondue by Rick Rodgers. As with most fondue recipes I’ve tried, there’s nothing too complicated about putting it together. You merely melt a few Toblerone bars with a little heavy cream and if you want to get fancy, you add a bit of your favorite liquor into the mix.  But I’ll tell ya what, no matter how you decide to cook it up, you can be assured that the result will taste as though you’ve just been served up something reserved only for the best of the best.  This stuff is good.  Real good.  My bet’s on the nougat pieces.

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