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. And you should avoid dipping while someone else’s fork is still in the fondue – if you can help it!