AFFILIATE_ID -1 COURSE_ID 3 COURSE_NAME Dessert CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers. INGREDIENTS DESCRIPTION whipping cream DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 6 DESCRIPTION honey DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION semisweet chocolate DIRECTION chopped INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT ounces QUANTITY 7 DESCRIPTION kirsch (clear cherry brandy) DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION almond extract DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/4 DESCRIPTION Assorted fresh fruit (such as whole strawberries DIRECTION 1-inch-thick slices peeled banana, peeled pear wedges and orange segments) INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY KEYWORDS MEASUREMENT_SYSTEM 0 NAME Dark Chocolate Honey-almond Fondue NOTE NUTRITION PREP_TIMES PUBLICATION_PAGE SERVINGS 0 SOURCE Bon Appétit SUMMARY Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe. TYPE 102 URL YIELD Serves 4 to 6