Dark Chocolate Fondue With Honey and Cognac Recipe

Margaret has a passion for cooking, baking, and creating recipes that satisfy her cravings for delicious and indulgent food.


Sweet, bite-sized tidbits dipped in a pool of smooth, silky dark chocolate enriched with honey and Cognac brandy is the ultimate adult dessert.

Make this recipe for your sweetheart's birthday, anniversary, Valentine's Day, or other special occasion. It's a much more romantic gift than the usual store-bought box of candy.

You can also omit the brandy and substitute milk chocolate Toblerone for a dessert kids will love.

My Sophisticated Version of a Classic French Dessert Fondue

I have always loved the way cognac enhances the flavor of chocolate. When I was in college and wanted to impress a guy for a special date, I would cook dinner—usually steak with wild rice pilaf and tomatoes Provençales—and end the meal with Toblerone fondue. The recipe was on the candy package. In later years, when my palate became more sophisticated and my cooking repertoire expanded, I started playing with that dessert recipe, adding cognac, honey, and a touch of almond extract. When the dark chocolate version of the bar was introduced, I substituted that. My version of this classic recipe has received rave reviews for many years. Now you and your family and guests can enjoy it, too!

This recipe serves two for a romantic evening, or you can easily double, triple, or even quadruple it to serve more guests, depending on the capacity of your fondue pot. In fact, you may want to make a larger quantity anyway, since a deeper "pool" will make it easier to coat the speared dipping morsels. And any leftover dip reheats beautifully and also makes a decadent dessert sauce to drizzle or pour over cake, ice cream, or fresh fruit. It also is extremely rich, so I recommend pairing it with a selection of light, bite-sized tidbits for dipping.

Suggested Variations to Make This Dessert Your Own

I recommend using dark chocolate Toblerone, which has luscious bits of nougat that add wonderful flavor, or chunks of a high-quality dark chocolate such as Scharfen Berger or Valrhona. Choose a good quality cognac or brandy. Alternatively, you can replace the cognac with the fruit brandy of your choice, such as raspberry, pear or cherry brandy, or with Chambord black raspberry liqueur. Tip: If you're unlikely to finish a full-size bottle, see whether your liquor store carries it in a mini size.

Dark Chocolate Fondue with Honey and Cognac Recipe

Prep timeCook timeReady inYields

10 min

10 min

20 min



  • 3 Tbsp. heavy cream
  • 1 1/2 Tbsp. honey
  • 1 3.52 oz./100 g. bar of Toblerone Dark Chocolate, chopped, or 3.5 oz. of high-quality dark chocolate, such as Valrhona or Scharffen-Berger, chopped
  • 1/2 to 1 Tbsp. cognac or other brandy (see suggested alternatives above)
  • 1/8 tsp. almond extract
  • Bite-sized morsels for dipping


  1. Place the heavy cream and honey in a heavy-bottomed saucepan or an electric fondue pot. Bring them to a simmer, stirring frequently.
  2. Add the chopped chocolate and whisk until it is completely melted and incorporated into the cream and honey mixture.
  3. Remove the saucepan from the heat or turn the electric fondue pot to low heat and whisk in the brandy and the almond extract.
  4. If not using an electric fondue pot, pour the fondue into a small, heat-proof bowl and place it on an electric mug warmer over low heat.
  5. Serve immediately with fondue forks, dessert forks, plates, and a nice assortment of of bite-sized dipping tidbits.

All you need is love. But a little chocolate now and then
doesn't hurt.

- Charles M. Schulz

Prevent Scorching With an Electric Fondue Pot

For maximum versatility, I recommend choosing a pot that has an adjustable thermostat with a wide range of settings. A year or two ago, I was invited to a party where a luscious caramel dip was served in a Cuisinart CFO-1000 Lazy Susan Electric Fondue Maker. The reason I know the brand and model number is that I liked it so much I asked the hostess (whom I didn't even know!). The brushed stainless steel bowl was sleek and attractive, and held enough to feed more than a dozen guests, with head room to spare. There were cute little trays attached to a "Lazy Susan" ring around the bottom to hold the dipping tidbits (fruit chunks, cake squares and pretzel rod chunks). I was impressed that the caramel mixture stayed at a perfect temperature throughout the party, and even after a couple of hours, the bottom of the sugary caramel didn't scorch (or stick, thanks to the nonstick interior).

As the party was winding down, I approached the hostess in the kitchen and asked if I could take a peek at the instruction booklet (which also included some scrumptious-looking recipes). As we chatted, she told me that the set came with 8 color-coded forks, so she purchased an extra set of them on Amazon for the party. She pointed out the handy notched ring to prevent guests' forks from sliding into the pot while cooking their vegetable or protein chunks in simmering broth or oil, and that the thermostat could be set at a high enough temperature to keep the liquid at a simmer. She also noted that when she served an oil or broth fondue, she didn't use the removable Lazy Susan ring, preferring to give each guest his or her own individual bowl of tidbits to cook.

She said her favorite thing about this pot is the easy clean-up: everything except the power cord and thermostat can be run through the dishwasher! This fun and versatile appliance is definitely on my wish list.

Delicious Dippers

Any food that pairs well with chocolate and can be cut into bite-sized chunks or cubes is fair game. Depending on how your guests feel about dipping finger foods into the fondue, you also can use rolled lace wafer cookies, pretzel logs and similar things.

Here are some of my favorite dunking tidbits for this recipe.

Fresh Fruit

Whole seedless grapes and strawberries are ideal. Softer berries, such as raspberries or blueberries, taste divine dipped in the warm chocolate, but they tend to fall off the fork and into the pot.

Bite-size chunks of fresh fruits such as pineapples, apples, pears, or peaches are great. Thick slices of fresh or frozen banana are fabulous; slice them thickly on the bias so they are wide enough to spear easily with both tines of the fondue fork.

If you are okay with finger food, you can also dip individual segments of firm, fresh oranges or clementines. (If you skewer them on the fork, the juice will drip into the chocolate mixture.)

Dried Fruit

The flavors of luscious figs, tangy apricots, tart mangoes and other fruits intensify when the fruits are dried, making them a perfect foil for the rich, melted dark chocolate.

Crystallized Ginger or Candied Citrus Peels

Next time you eat citrus fruit, don't throw away the peel - candy it! These chewy treats are easy to make and can also be purchased, and their tangy flavors are enhanced by a quick dip in a pool of dark chocolate.


These may not be as sophisticated as some of the other dipping tidbits here, but when drenched in warm chocolate they just melt in your mouth. Full-sized marshmallows are preferred, since both tines of the fondue fork can be pushed through them to secure them during dipping and the subsequent transfer to the plate.

Firm Cake Cubes

Pick a type of cake that won't crumble when you spear it on the fork or dip it into the pot, such as angel food or pound cake.

Frozen Brownie Cubes

Buy or make an uncut pan of brownies. Freeze the brownie slab and then cut it into bite-sized cubes. Keep them in the freezer until serving time. A chocoholic's dream!

Frozen Cheesecake Cubes

Buy or make a crustless cheesecake (or slice off the crumb crust neatly). Freeze it until very firm, then cut it into cubes. (Use a very sharp knife dipped in hot water, wiping off the blade with a paper towel and dipping it in hot water again before each new cut.) Put the cheesecake cubes back into the freezer until serving time so they won't melt or fall apart when they are dipped into the warm chocolate. Sinfully delicious!


Purchased ladyfingers are fine. Homemade are even better!

Meringue Cookies

You can use either purchased or homemade. If you want to spear them with a fork, choose the kind that has a thin, crisp outer shell and is chewy in the inside. If you're baking your own meringues, try piping them into long rods so that you can hold at them one end and dip the other end into the chocolate without your fingers getting inside the pot.

Crisp Lace Cookies

These are definitely finger food. Buy or make the kind that is rolled around a wooden spoon handle while hot, giving you a convenient handle for dipping.

Tip: When making any lace cookie recipe, make sure to leave lots of room between the mounds of cookie batter, since this type of cookie spreads a lot during baking; it's easy to end up with a single, huge cookie that covers then entire cookie sheet. Also, although many recipes tell you to cover the cookie sheets with greased aluminum foil, I find that using greased baking parchment works better.

Chewy Coconut or Almond Macaroons

Dip them frozen or at room temperature for a luscious treat.

Pretzel Rods

Salty pretzels and sweet, dark chocolate are a match made in heaven! Pretzel rods sturdy enough so they won't break and long enough to be dipped into the warm chocolate without falling into the pot (or having anyone's fingers inside it to retrieve a dropped tidbit).

There's nothing better than a good friend, except a good friend with chocolate.

- Linda Grayson

Fondue Etiquette

Eating fondue involves more than just dunking and eating. Here are the rules of the road, which I picked up mostly from my parents (who traveled through Switzerland extensively and loved throwing fondue parties), although I also consulted a few online sources.

Spear Each Dipping Tidbit Securely

Spear a chunk of fruit, cube of cake, etc. with the tip of your fondue fork and push the tidbit far enough onto the tines so that the little fins on the ends pierce all the way through the food. This will help prevent your tasty morsel from falling off the fork and into the pot (or onto the table).

Keep Track of Your Fondue Fork

Most are color coded at the tips of the handles. Before you dip, check your fork to see which color is on the handle tip. That way, if you and someone else accidentally drop your forks in the pot, it will be easy to identify which fork belongs to whom.

Dip But Don't Drip

Spare your (or your host's or hostess's) tablecloth! These tips will help you avoid the dreaded drip:

  1. Dip your speared tidbit it into the warm chocolate to coat it, then lift it just above the surface of the but not all the way out of the pot.
  2. Rest the elongated neck of the fondue fork on the edge of the pot for a few seconds to let the excess drip back into the pot.
  3. Rotate the fork slowly as you lift your dipped tidbit out of the pot and onto your plate.
  4. If you're still having trouble with drips, you may bring your plate next to the pot, lift the dipped morsel so the plate is under it and keep them in that relative position as you bring them back to your place setting.

Transfer the Dipped Tidbits Before Eating Them

In general, the rule is that the fork that goes into the dip should never go near your mouth. So transfer your dipped tidbit from your fondue fork onto your plate, then spear the coated morsel with a dinner or salad/dessert fork before lifting it to your lips.

Note: For most people, this is simply a matter of good manners (and hygiene). However, there are people who think it's fine for each participant to use the same fork for both dipping and eating. If you are one of them, I strongly recommend checking with your guests in advance to find out how they feel about it.

Don't Double-Dip!

Dipping a morsel into the pot again after you have bitten into it is considered a serious faux pas, not to mention unhygienic. So when you dip your tidbit, make sure to coat the entire piece with as much of the melted chocolate as you will want.

Forks Versus Fingers

Many people consider dipping food with their fingers to be unsanitary and ill mannered. It also can result in burned fingers. The exception is dipping items that cannot be speared with a fondue fork, such as rolled, crisp wafer cookies or long pretzel rods. In that situation, only the tip of the food should be dipped so your fingertips don't come near the communal dip. You may want to check with your guests to see how they feel about this issue before serving them dippers that can't be speared with a fork. If no one in the party objects, go for it!

Fruit Skewers Make Great Dessert Fondue Dippers

© 2012 Margaret Schindel

Have a Favorite Chocolate Fondue Recipe, Tip or Tradition to Share?

Margaret Schindel (author) from Massachusetts on February 05, 2018:

That sounds fantastic! What a nice way for neighbors to share this holiday in such a festive and yummy way.

Wednesday-Elf from Savannah, Georgia on February 05, 2018:

My apartment complex held a chocolate fondue party for Valentine's Day one year. It was delicious. Your recipe sounds scrumptious!

Margaret Schindel (author) from Massachusetts on February 08, 2015:

Thank you, Nancy! I've been making this recipe in one form or another since my college days, and it never fails to please. And it takes only a few minutes and a few ingredients, too! Enjoy :)

Nancy Carol Brown Hardin from Las Vegas, NV on February 08, 2015:

Sounds good to me, I love fondue, especially when it's chocolate!

Margaret Schindel (author) from Massachusetts on January 21, 2015:

@OhMe - Nancy, the electric one I recommend in the article has some awesome features. If you do decide to buy an electric fondue pot I encourage you to consider that one. Thanks so much for your visit!

Nancy Tate Hellams from Pendleton, SC on January 21, 2015:

Yummy. I haven't made Fondue since the 70's and now I'm thinking I need to purchase an electric one.

Margaret Schindel (author) from Massachusetts on April 19, 2014:

@PattiJAdkins: Thanks, Patti! So glad you enjoyed my chocolate fondue recipe! :D

PattiJAdkins on April 18, 2014:

Hi from a chocoholic. Great lens!

Margaret Schindel (author) from Massachusetts on March 31, 2014:

@Sylvestermouse: Thanks so much, dear Mouse! It's wonderful to have you come for a visit and a bite of dark chocolate fondue. :D

Margaret Schindel (author) from Massachusetts on March 31, 2014:

@Wednesday-Elf: Thanks so much for your lovely comment, Elf! It's never too early - or too late - for a luscious bite of chocolate fondue. ;) Thanks so much for stopping by, my friend!

Margaret Schindel (author) from Massachusetts on March 31, 2014:

@BuckHawkcenter: Thanks so much for your wonderful feedback and for sharing this on Review This! I'm off to have a look. :D

Cynthia Sylvestermouse from United States on March 29, 2014:

Chocolate fondue sounds fabulous to me!

Wednesday-Elf from Savannah, Georgia on March 29, 2014:

It's only 8:00 a.m., yet now I'm drawn to having some chocolate fondue with my morning coffee. Everything looks and sounds so delicious! :)

BuckHawkcenter on March 29, 2014:

The Squidoo Chocoholic Contributor is in love with this chocolate fondue recipe. Perfect for any "sophisticated" dessert. It's been shared on Review This!

Margaret Schindel (author) from Massachusetts on January 10, 2014:

@Charlotte Realtor: Thanks so much, Charlotte! It's really wonderful any time, and it makes a really romantic dessert for Valentine's Day. :)

Charlotte Realtor on January 10, 2014:

This would have been perfect for the holidays! We'll have it for next year! GREAT lens!

Margaret Schindel (author) from Massachusetts on September 29, 2013:

@TransplantedSoul: My sentiments exactly! ;) Enjoy!

TransplantedSoul on September 29, 2013:

Honey and Cognac? - Wow - who could resist?

Margaret Schindel (author) from Massachusetts on July 17, 2013:

@BLouw: Thanks so much, Barbara! I hope you enjoy it!

Barbara Walton from France on July 17, 2013:

This looks delicious. Must try a chocolate fondue. I especially like the cognac bit - as I live in France not too far from Cognac.

Margaret Schindel (author) from Massachusetts on July 14, 2013:

@clevergirlname: Thanks - I hope you enjoy it! :)

clevergirlname on July 13, 2013:

My goodness, I'm hungry. I need to get some chocolate fondue going.

Margaret Schindel (author) from Massachusetts on July 07, 2013:

@Gypzeerose: Thanks so much, Rose dear! I'm so glad you enjoyed it and I really appreciate your adding it to your own lens on the best cheese fondue. :)

Rose Jones on July 07, 2013:

Back to visit this delicious lens. I added it to my own lens: http://www.squidoo.com/best-cheese-fondue - so that when I had a fondue party I have all my ducks in a row. Congrats on the purple star: I think it was the fondue etiquette that cinched that for you , it was really funny.

Margaret Schindel (author) from Massachusetts on July 05, 2013:

@AlleyCatLane: Thanks, Carolyn! Sorry - didn't mean to torture you. ;) I don't have a caramel fondue recipe, but that sounds like a great idea! :)

Margaret Schindel (author) from Massachusetts on July 05, 2013:

@goldenrulecomics: I adore them both, myself. :)

Margaret Schindel (author) from Massachusetts on July 05, 2013:

@Nancy Hardin: Thanks so much, Nancy! I'm delighted that you enjoyed it so much. :)

AlleyCatLane on July 05, 2013:

You're killing me!!! I can't have chocolate anymore since I had to give up caffeine. Do you make a caramel version? Congrats on your purple star!

goldenrulecomics from New Jersey on July 05, 2013:

I do enjoy chocolate fondue, though I find a little bit goes a long way. But I could eat cheese fondue all night long...

Nancy Carol Brown Hardin from Las Vegas, NV on July 05, 2013:

A simply delicious lens, love all the tips too on a successful fondue! Congratulations on your purple star! Well done!

Margaret Schindel (author) from Massachusetts on July 05, 2013:

@Ruthi: Thank you so much, Ruthi! I'm over the moon about it. :)

Ruthi on July 04, 2013:

Congratulations on the Squidoo Purple Star on this delightfully delicious fondue lens!

Margaret Schindel (author) from Massachusetts on June 30, 2013:

@Ruthi: Ruthi, we definitely will have to remedy that omission in your experience! Chocolate fondue - especially this one - is an experience not to be missed by those of us who try to savor life's joys. I'm glad your Aunt Martha Bell would have gotten a few good chuckles reading about the kissing and wine related traditional forfeits for losing one's dipping tidbits in the fondue pot. (You can bet that a lot of fondue eating revelers have dropped their tidbits on purpose!) ;)

Ruthi on June 29, 2013:

Honestly, I have never experienced the decadent pleasure of fondue! (Yes, I lead a sheltered life, then and now.) However, I can surely say your Honey, Cognac, and Chocolate Fondue has me wanting to! And yes, this would surely have my Aunt Martha Bell laughing, especially with all that tradition of kissing going on at the fondue pot!

Margaret Schindel (author) from Massachusetts on June 23, 2013:

@ArtByLinda: Thanks so much for your wonderful comment, Linda! You just put a big smile on my face. :)

Linda Hoxie from Idaho on June 22, 2013:

Oh my gosh, now my mouth is watering and I am craving chocolate fondue! This is a decadent lens, love it!

Margaret Schindel (author) from Massachusetts on June 20, 2013:

@Corrinna-Johnson: Thanks for your lovely feedback, Corrinna! I love the combination of nuts and chocolate, too, which s one of the reasons I like using Toblerone chocolate for this recipe, since it contains honey and almond nougat. I'm glad you enjoyed the recipe!

Corrinna Johnson from BC, Canada on June 20, 2013:

Yummy lens! We eat fruit and chocolate fondue for dessert a couple times a month....sometimes I stir in a big spoonful of peanut butter.

Margaret Schindel (author) from Massachusetts on March 01, 2013:

@LadyDuck: Many thanks for your lovely comment! I hope you'll let me know how you like my fondue after you have a chance to prepare it this weekend. :)

LadyDuck on March 01, 2013:

Beautiful lens, the week-end is approaching, I know what I will prepare for dessert!

Margaret Schindel (author) from Massachusetts on January 29, 2013:

@Paul Ward: Thanks, Paul! Nice to see you here. I'm the same way...which is why I recommend getting some of the bite-size Toblerone bars to snack on while you make the fondue. ;)

Paul from Liverpool, England on January 29, 2013:

I'd probably eat the chocolate before the fondue started but I'm greedy.

Margaret Schindel (author) from Massachusetts on January 25, 2013:

@askformore lm: Thanks very much! If you love the movie Chocolat as much as I do, I hope you'll pop over to my lens about it. I think you'll enjoy it! :)

askformore lm on January 24, 2013:

I love fondue - all styles.

And btw I do agree with you that Chocolat is a great movie

Margaret Schindel (author) from Massachusetts on January 20, 2013:

@Brandi Bush: I'm so glad you enjoyed it! I hope you get a chance to try making it this Valentine's Day. :)

Brandi from Maryland on January 18, 2013:

I've never made chocolate fondue, but this looks so luxurious! What a perfect, romantic Valentine's Day treat! :)

Margaret Schindel (author) from Massachusetts on December 28, 2012:

@artmarks: I hope you enjoy it! :)

artmarks on December 27, 2012:

Your lens made me hungry :-P I need to try one of that chocolate fondue they look delicious.

Margaret Schindel (author) from Massachusetts on December 27, 2012:

@chocolatefanuk: So glad you enjoyed it!

chocolatefanuk on December 27, 2012:

Perfect for a Chocolate Fan like me, great. thanks

Margaret Schindel (author) from Massachusetts on December 26, 2012:

@KimGiancaterino: I hope you enjoy making (and eating) this chocolate fondue, Kim! :)

Margaret Schindel (author) from Massachusetts on December 26, 2012:

@MaggiePowell: I hope you and your kids enjoy it! :)

KimGiancaterino on December 23, 2012:

I was just looking at a lazy Susan fondue pot at Bed Bath & Beyond this afternoon. After seeing your delicious lens, I may have to go get one. I've done mostly cheese fondues, but this is such a great idea for dessert.

MaggiePowell on December 23, 2012:

My kids love when I make a fondue... either cheese or chocolate... will have to give this one a try

Margaret Schindel (author) from Massachusetts on December 18, 2012:

@nifwlseirff: Interesting! I haven't heard of a heat-and-eat chocolate fondue product here in the US. Then again, making chocolate fondue is so fast and easy and uses so few ingredients that I'd rather make my own, using the best quality ingredients. :)

nifwlseirff on December 18, 2012:

I was surprised to find 'oven' cheese fondues here in Germany (heat and eat), I wonder if they have something similar in chocolate -- too easy!

Margaret Schindel (author) from Massachusetts on December 18, 2012:

@LynetteBell: Thanks! I'm delighted that you enjoyed it. :)

LynetteBell from Christchurch, New Zealand on December 14, 2012:

I wish I still had my fondue set...it sounds so yummy!

Margaret Schindel (author) from Massachusetts on December 11, 2012:

@chezchazz: Thanks so much for your kind Squid Angel blessing and for the feature on Still Winging It! Both are greatly appreciated. :)

Margaret Schindel (author) from Massachusetts on December 11, 2012:

@shellys-space: Thanks very much! I appreciate the like and the lovely feedback. :)

Chazz from New York on December 11, 2012:

Deliciously decadent! Blessed and featured on Still Wing-ing it on Squidoo.

Shelly Sellers from Midwest U.S.A. on December 11, 2012:

My only tradition for chocolate is....just give me some :) The photos look so yummy!

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@Alana-r: My pleasure! I'm so glad you enjoyed the recipe and the lens. :)

Alana-r on October 29, 2012:

This looks absolutely delicious, must give it a try, thanks for sharing!

Margaret Schindel (author) from Massachusetts on October 28, 2012:

@anonymous: I'm so glad you like it and plan to try it. I promise it's a winner! :)

anonymous on October 28, 2012:

Oooooo, dark chocolate and cognac - what a fondue recipe. Definitely one to try :)

Margaret Schindel (author) from Massachusetts on October 21, 2012:

@StrongMay: Thanks for your wonderful feedback!

StrongMay on October 21, 2012:

Thanks for a tastey lens! Fondue is always a fun activity to do.

Margaret Schindel (author) from Massachusetts on October 18, 2012:

@waihou: Thanks! I'll check it out. :)

waihou on October 17, 2012:

I have a chocolate fondue recipe. You can view it on my squidoo account. Your recipe is great.

Margaret Schindel (author) from Massachusetts on October 01, 2012:

@miaponzo: Thank you so much for sprinkling angel dust on this lens! I definitely want to try the Xocai chocolate you recommended in your lens about dark chocolate. Sounds fabulous! :)

miaponzo on September 30, 2012:

I love all kinds of fondue!!!!! I bet using Xocai would be amazing (without the alcohol, though) ... I made chocolate chip cookies with it and OMG! Expensive, yes, but worth every penny! Blessed!

Margaret Schindel (author) from Massachusetts on September 26, 2012:

@blancaverome: I promise you you'll adore this particular chocolate fondue recipe. It's amazing! :)

blancaverome on September 24, 2012:

I'm drooling over here! Must make fondue, too.

Margaret Schindel (author) from Massachusetts on July 22, 2012:

@koukatn: You're very welcome. I hope you try the recipe!

Margaret Schindel (author) from Massachusetts on July 22, 2012:

@koukatn: My pleasure!

koukatn on July 22, 2012:

thanks for the lens

koukatn on July 22, 2012:

thanks for the lens

Margaret Schindel (author) from Massachusetts on June 13, 2012:

@aquarian_insight: I'm delighted you enjoyed this lens so much! Thank you very much for the lovely comment and for your kind angel blessing. :)

aquarian_insight on June 12, 2012:

Fabulous lens especially as I have a weakness for fondue! *Blessed*

Margaret Schindel (author) from Massachusetts on June 12, 2012:

@JoshK47: Thanks so much for the lovely feedback and the angel dust, Josh! :)

JoshK47 on June 08, 2012:

Wow, this looks super delicious - thanks for sharing! Blessed by a SquidAngel!

Margaret Schindel (author) from Massachusetts on June 06, 2012:

@pinkrenegade lm: You're very welcome! Thanks so much for the lovely feedback! :)

pinkrenegade lm on May 28, 2012:

Sweet lens. Thanks for the recipe.

Margaret Schindel (author) from Massachusetts on May 25, 2012:

@fullofshoes: Thank you so much for the compliment and for the blessing! Much appreciated!

fullofshoes on May 25, 2012:

This looks crazy delicious!! Awesome lens. ~blessed~

Margaret Schindel (author) from Massachusetts on March 17, 2012:

@Diana Wenzel: Thank you so much for your wonderful comment! I'm very grateful for your wonderful compliments and so glad I could share this with a fellow lifelong fondue lover. :)

Renaissance Woman from Colorado on March 17, 2012:

This is definitely a romantic dessert. What a great recipe, collection of perfect quotes, and fun traditions. Like you, I was first introduced to fondue in college. Thanks for providing a decadent version. I'll save this for a special occasion.

Margaret Schindel (author) from Massachusetts on February 20, 2012:

@CherylK: I'm sure you and your guests will love it! Thanks for letting me know.

Cheryl Kohan from England on February 20, 2012:

Excellent idea! I haven't thought of fondue for years but I'm definitely going to do this the next time we have guests...so much fun. And yummy, too!

Margaret Schindel (author) from Massachusetts on February 17, 2012:

Julie, that's the rationale I've been using! ;)

julieannbrady on February 17, 2012:

Ah, they say that dark chocolate is good for you ... and I'd say so is this chocolate fondue!

Margaret Schindel (author) from Massachusetts on February 16, 2012:

@julescorriere: Thanks SO much for your kind compliments! I'm thrilled to have been selected for the Best of Squidoo - Valentine's Day Treats 2012 board and delighted that you enjoy this lens! :)

Jules Corriere from Jonesborough TN on February 15, 2012:

Love fondue! Congratulations for making it on the DELICIOUS Valentines Recipe board! Well deserved! Thanks for sharing such a beautiful and yummy lens!

Margaret Schindel (author) from Massachusetts on February 12, 2012:

@CrazyIM: Thanks! I hope you make the recipe - I think you'll love it! :)

CrazyIM on February 12, 2012:

Nice lens. My mouse is watering.

Margaret Schindel (author) from Massachusetts on February 12, 2012:

@anonymous: Thanks for your lovely comment! I love fondue, too! :)

anonymous on February 11, 2012:

Love fondue, thanks for posting

Margaret Schindel (author) from Massachusetts on February 10, 2012:

@anonymous: Thanks so much for the lovely feedback! :)

anonymous on February 10, 2012:

Terrific lens, lots of good information.

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