Fondue Fun Facts: National Chocolate Fondue Day Quiz

Fondue is a Swiss dish with melted cheese and wine, served in a communal pot. It involves dipping bread and sometimes vegetables into the cheese using long-stemmed forks. The dish is enjoyed over a portable stove heated with a candle or spirit lamp.

Fondue was first introduced to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. This event marked a significant moment in popularizing fondue in the United States and showcasing it as a culinary delight from Switzerland.

In chocolate fondue, items like fruits and marshmallows are commonly used for dipping. The versatility of chocolate fondue allows people to enjoy a variety of sweet treats dipped in the rich, melted chocolate, creating a fun and interactive dessert experience.

Chocolate fondue, a delectable treat for the senses, is made using two basic ingredients—chocolate and cream. The harmonious blend of rich chocolate and smooth cream is often combined with a subtle hint of salt or vanilla or other additions to create the perfect consistency and flavor for a delightful fondue experience.

National Chocolate Fondue Day is celebrated on February 5th. This day honors the delightful culinary experience of chocolate fondue, bringing people together to enjoy the sweet indulgence and the tradition of dipping various treats into melted chocolate.

Fondue was promoted as a Swiss national dish in the 1930s by the Swiss Cheese Union (Schweizerische Käseunion). This promotional effort contributed to the widespread recognition and adoption of fondue as a cultural and culinary symbol of Switzerland.

Various fruits, including strawberries, pineapple, and bananas, are commonly dipped in chocolate fondue. This adds a refreshing and fruity element to the rich and indulgent experience of enjoying chocolate fondue.

Gruyère is the traditional Swiss cheese used in cheese fondue. Its distinct nutty flavor and excellent melting properties make it a popular choice for creating the smooth and creamy texture characteristic of a classic cheese fondue. Fontina and gouda cheese are also commonly used. 

The invention of Chocolate Fondue in the 1960s can be credited to Konrad Egli, a Swiss restaurant owner in New York City. He introduced a dessert version of fondue to his restaurant menu at Chalet Suisse.

Konrad Egli's inaugural version of Chocolate Fondue included creamy chocolate (of the Swiss Toblerone variety) and a German version of cherry brandy (kirsch). This combination of rich chocolate and fruity brandy contributed to the deliciousness of the dessert.