Lindt EXCELLENCE Swiss Fondue

Everything tastes better dipped in melted chocolate; this fondue blends dark and milk chocolate for the perfect balance.

Touted as Switzerland’s national dish, fondue has been a favourite for generations. It was first developed with cheese, but the chocolate version – created in New York by a Swiss restaurateur – has experienced a major renaissance (and it’s easy to see why). Today there are many variations, but fondue etiquette still comes with a few hard and fast rules. Lindt Maître Chocolatier Stefan Bruderer says, “I always recommend using a medium dark chocolate – our recipe uses a mix of Lindt EXCELLENCE 78% Cacao Dark Chocolate and Lindt EXCELLENCE Extra Creamy Milk Chocolate. But if you like a spicy kick, add some Lindt EXCELLENCE Chili Dark Chocolate.” Traditionalists say you should only stir the fondue clockwise in a figure-eight pattern to ensure the chocolate doesn’t stick to the bottom of the pot. And you should avoid dipping while someone else’s fork is still in the fondue – if you can help it!

15 minutes
6 people


  • 3 bars (100 g each) Lindt EXCELLENCE 78% Cacao Dark Chocolate, chopped
  • 3 bars (100 g each) Lindt EXCELLENCE Extra Creamy Milk Chocolate, chopped
  • 1¾ cups (430 mL) 35% cream
  • Marzipan, sliced into rounds
  • Clementines, blood and cara cara oranges, segmented
  • Assorted fruits like strawberries, grapes, persimmons, kumquats


Step 1.

In a medium bowl, combine chocolates.

Step 2.

In a pot set over medium heat, bring cream just to a simmer, taking care it does not overflow. Pour cream over chocolate so it is completely covered, and let stand until chocolate has melted, about 2 minutes. Stir with a spatula until mixture is smooth and shiny. Transfer to a fondue pot and set over low heat. Serve with marzipan, citrus and mixed fruits.


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