The Sweet History Of Chocolate Fondue

Fondue is a Swiss dish, with the earliest known recipe found in a 1699 book published in Zurich. The word 'fondue' is French, meaning 'to melt', and the dish typically consists of melted cheese and wine, with bread and other foods dipped into it. In the 1950s, Swiss cheese fondue became popular in the United States, and it was during this time that the term 'fondue' began to be used more broadly for dishes in which food is dipped into a communal pot of liquid. This included chocolate fondue, which was invented in the mid-20th century, with several claimants to its invention.

Chocolate fondue was invented in New York City in the 1960s

The invention of chocolate fondue can also be attributed to the Madison Avenue marketing efforts on behalf of Toblerone Swiss Chocolate in the 1950s. Some even claim that the Mayans invented chocolate fondue, as chocolate was first served in their pots as a thick, dense drink over 2,500 years ago.

Fondue itself is Swiss, specifically from the western part of Switzerland where French is spoken. The word 'fondue' is French, derived from the past participle of the verb 'fondre', which means 'to melt'. The first fondue recipe was published in Zurich, Switzerland, in 1699 and called for a blend of melted cheese and wine with bread for dipping. By 1875, fondue was considered a national dish of Switzerland, heavily promoted by the Swiss Cheese Union.

In the 1950s, Swiss cheese fondue became extremely popular in the United States, leading to "fondue parties" and the sale of fondue pots, plates, and utensils. This popularity inspired variations on the basic recipe, including chocolate fondue. Fondue was further popularized in the US in the 1960s and 1970s, with the introduction of chocolate fondue as a fun and social dessert option.

Konrad Egli, a Swiss restaurateur, invented chocolate fondue

Egli introduced the chocolate fondue in the mid-1960s, but his first foray into fondue was in 1956 when he introduced the fondue bourguignonne at his restaurant. This dish involved cooking beef cubes in hot oil. The exact origin of chocolate fondue is not known, but it is believed to have been invented by Egli in 1964. Credit has also been given to the Madison Avenue marketing efforts on behalf of Toblerone Swiss Chocolate in the 1950s.

Fondue itself is Swiss, specifically from the western part of Switzerland where French is spoken. The word "fondue" is French, derived from the past participle of the verb "fondre," which means "to melt." The earliest known recipe for fondue is found in a cookbook published in Zurich, Switzerland, in 1699. This recipe calls for a blend of melted cheese and wine, with bread for dipping. By 1875, fondue was considered a national dish of Switzerland, heavily promoted by the Swiss Cheese Union.

In the 1950s, Swiss cheese fondue became extremely popular in the United States, leading to fondue parties and the sale of fondue pots, plates, and utensils. This popularity inspired variations on the basic recipe, and that is where the history of chocolate fondue begins. Fondue continued to be popular in the US in the 1960s and 1970s, and it remains a beloved communal dining experience.

Egli's dessert included Toblerone chocolate and cherry brandy

Konrad Egli, a Swiss-born chef and owner of the Chalet Swiss restaurant in New York, invented chocolate fondue in the early 1960s, specifically in 1964 according to some sources. Egli's chocolate fondue recipe included Toblerone chocolate and kirsch, a type of cherry brandy. The dessert was created as part of a promotion for Toblerone chocolate.

Egli's chocolate fondue was a dessert version of the classic Swiss cheese fondue, which had become extremely popular in the United States in the 1950s, giving rise to "fondue parties". The Swiss cheese fondue was traditionally made with a blend of melted cheese and wine, served in a communal pot and eaten by dipping bread. The earliest known recipe for this dish was published in Zurich, Switzerland, in 1699.

By the 1930s, fondue was being promoted as a Swiss national dish by the Swiss Cheese Union, and it was heavily marketed after World War II. In the 1950s, the term "fondue" began to be used more broadly to refer to any dish in which food is dipped into a communal pot of liquid. This included chocolate fondue, which was likely inspired by the Mayans, who served chocolate in pots as a thick, dense drink over 2,500 years ago.

Egli's chocolate fondue recipe, which included Toblerone chocolate and cherry brandy, was a creative twist on the traditional Swiss fondue. Toblerone chocolate, with its honey-nougat blend, pairs well with the honey and almond flavours in the fondue recipe. The dessert was likely served with fresh fruit, such as strawberries, bananas, and oranges, which could be dipped into the warm, melted chocolate.

The Mayans could claim credit for chocolate fondue, having served chocolate in pots over 2,500 years ago

Chocolate fondue is a delightful dessert where treats such as fruits, cakes, and sweets are dipped into a warm, melted chocolate mixture. This indulgent treat combines two of the most beloved foods: chocolate and a variety of sweet accompaniments. The history of chocolate fondue is just as fascinating as the dessert itself.

The invention of chocolate fondue is often credited to Swiss restaurateur Konrad Egli, who introduced the dessert to his menu at Chalet Suisse in New York City in the early 1960s. Egli's original version included Swiss Toblerone chocolate and German cherry brandy (kirsch). Despite initial skepticism from the Swiss, Egli's creation took off and has endured for over 50 years.

However, the Mayans could also lay claim to the origins of chocolate fondue. The Mayan civilization, which flourished in Mesoamerica from 2000 BCE to 250 CE, is known for their expertise in cultivating and preparing cacao, the key ingredient in chocolate. Over 2,500 years ago, they would serve chocolate in pots as a drink, though it was likely very different from the sweet and creamy chocolate we know today.

The Mayans were among the first to discover the delights of chocolate, and their legacy in the world of chocolate extends beyond just fondue. They were skilled in roasting and grinding cacao beans, adding various spices and ingredients to create a frothy, spicy beverage that was often served in communal settings. This ancient chocolate drink was quite different from modern chocolate treats, but it laid the foundation for the exploration and innovation that led to the chocolate confections we enjoy today.

So, while the Swiss may have perfected the art of chocolate fondue as we know it, the Mayans could rightfully claim credit for being among the first to serve and savor the delights of chocolate, setting in motion a legacy of innovation and indulgence in the world of chocolate confections.

Chocolate fondue is an American invention, with several claimants to its invention

Other claimants to the invention of chocolate fondue include Madison Avenue marketing efforts on behalf of Toblerone Swiss Chocolate in the 1950s. The Mayans could also claim credit for inventing chocolate fondue, as chocolate was first served in their pots as a thick, dense drink over 2,500 years ago.

Chocolate fondue is a variation of the classic Swiss cheese fondue, which became popular in the United States in the 1950s. The popularity of fondue inspired variations on this basic recipe, and that is where the history of chocolate fondue begins. Fondue itself is a Swiss dish, typically consisting of melted cheese and wine served in a communal pot and eaten by dipping bread and sometimes vegetables or other snacks. The word 'fondue' is French, derived from the verb 'fondre', which means 'to melt' or 'to dissolve'.

The first known recipe for fondue was published in Zurich, Switzerland in 1699 and called for a blend of melted cheese and wine in which bread was dipped. In the 1930s, fondue was promoted as a Swiss national dish by the Swiss Cheese Union, and it was further popularized in North America in the 1960s.

Frequently asked questions