More Fondue Anyone?

[Samuel Moyer]

I've been super busy lately (that damn work thing) and am running WAY behind
on my P-List readings, so I hope no one minds if I post one more time on the
first sentence of the book!

Why are we in such a rush to get to M&D ... seems like we could give this a
little more time?  Anyway....

My wife's grandmother is the traditional type from a little country town
(Hery) near Auxerre, and has decided that my wife out to be cooking more, or
cooking more French Country foods (meaning big fat hams, and roasts of all
sorts...), abd has taken to sending her library of cookbooks in installments
to us.

In browsing through these for fondue recipes I found an actual small but
interesting Fondue cookbook.  In the Dessert Fondues section you can find
the "Classic Chocolate Fondue" up front.  It is simple, with only three
ingredients: three bars of Toblerone chocolate, a bit of cream, and a few
tablespoons of Kirsch.  Mix them together until melted and smooth, serve
with pieces of fruit and cake.

I don't think I have ever looked for Toblerone Chocolate here in the States,
but I bet larger supermarkets carry it.  It is an excellent Swiss Chocolate
in a triangular yellow box with a Polar Bear on it (I think... )

So if anyone is hosting a tupperware party, give it a whirl and let us know.

Now... I will get on to the second paragraph...

Sam