Hi All,

I was just wondering if anybody knew where to find a restaurant in Zürich that would serve the aformentioned 'Chocolate Fondue'. I have already found plenty of joints that will offer cheese fondue or some variant thereof, but none with chocolate.

This is, after all the land of chocolate !!!

Spent quite a few minutes searching Google to no avail, looks like you'll have to make your own and invite us all round!

Chocolate Fondue

http://manumanie.wordpress.com/2010/...choggi-fondue/

Apparently you can get it in Zermatt and Geneva.

"wo kann man in der schweiz schokoladenfondue essen?
Gibts irgend ein spezielles restaurant?
0
Hôtel et Restaurant Edelweiss
2, place de la Navigation
1201 Genève
+41 (0)22 544 51 51
www.manotel.ch


oder in Zermatt hier: http://www.hotel-helvetia-zerma tt.ch/sites/ kopieren

und sicher noch an anderen Orten." -www.cosmiq.de

Also had no luck googling for one in Zurich . However, a search on the forum produced this thread with recipes etc.

Lucerne is pretty close.

http://www.swissstuebli.ch/restaurant_d.php

@Economisto - Methinks I'll be tripping to Lucern again pretty soon as it's my fave Swiss city and I started going into chocolate heaven even though the picture of the choccie fondue on the website was tiny . Yum!

Never had it, but THIS WEBsite gives (sorry, only in German) a nice description
http://de.wikipedia.org/wiki/Fondue

and Fondue au Chocolat of course is not a main course but a Dessert, and, as the explanation shows rather to be found in Geneva or Torino

@Wolli - Given the choice between having only a main or only a dessert, when it comes to chocolate, the dessert wins hands down any and every day.

If you find a place serving it regularily, it will be the one for one of the next EF meetings .... I will join. I reduced my consumption of sweet stuff years ago for medical reasons but this sounds to be worth to make an exception

Now that sounds like a plan! Healthwise, it's a good job my only worry on that score is the battle against the bulge and which I readily admit I will never win . Such is life!

2 x 200g 70% cocoa chocolate bars
1 egg yolk
500ml single cream
Cup of sugar
Pinch of sea salt
Splash of a schnapps of choice

Gently melt chocolate; add salt and sugar, then cream and blend in the yolk. Continue heating for a bit, stirring constantly.
Add schnapps, or just neck it there and then.
Pour into espresso cups and chill for 2+ hours.
Serve in cups on saucers without coffee spoon.
Eat out the cup.

This Reggae documentary night is making me mighty hungry.

Not a main course? You are so very wrong!

I've found chocolate fondue to be very prevalent in Romande ski resort towns. I hate chocolate fondue, cheese fondue, fondue chinois and raclette. Gimme a rosti, fried egg, ham and hot chocolate with grappa on the side of a mountain in Zermatt any day.

Dang! I forgot all about that documentary . Hope it airs again.

..ah yes, the breakfast of champions.

...except for the grappa. Bleh... Jet fuel would probably be less vile.

So does anything that can melt become Fondue?

Yes. Cheese and chocolate are only the most well-known examples in a long and rather checkered Helvetic history of dipping, well, just about anything that doesn't melt into anything that does. Some of these are unfortunately (or fortunately) lost to culinary history, others very much alive and well in less-travelled regions of the country.

The Affoltern region of canton Zürich was once justly famed for its lard fondue (Säulischmalzfondüü), traditionally enjoyed by dipping kale or turnip greens into the simmering liquid and conveying the resulting, wilted and slimy-looking but incredibly delicious, forkful to one's mouth without dripping more lard than absolutely unavoidable onto the tablecloth. 20th-century health concerns as well as rising meat prices have contributed to the demise of this regional delicacy. Nowadays you are more likely to find the dish in its inverted form, fondue bourgignonne, thought to have had its humble origin when some bright spark in a Beizli kitchen had the economical idea of dipping small bits of meat into large quantities of hot vegetable fat, rather than vice versa, and charging the same price. It's a pity really.

Meanwhile the mountain villages of the upper Graubünden (until the advent of ski tourism desperately poor) retain their own specialty of fondue da glatsch. In contrast to most other forms of fondue, the small stones which are dipped in this are not eaten, but only used to convey as much of the melted glatsch to the diner's mouth as possible. At the end of a meal, the stones are carefully washed, dried and put away until next time. Surselvans in particular are well-known for their hospitality and the traveler is advised always to carry a suitable stone with him in his pocket as it is entirely likely he will be asked to dinner somewhere along his route; while the family will be more than willing to lend him a fondue stone, inexperienced diners have been known to swallow theirs by accident, a major faux pas in Bündner society. It is prudent therefore to carry your own at all times, and have a spare concealed in your handkerchief just in case.

Attempts to recreate this extremely healthful dish in the restaurants of Zürich, Olten and Interlaken have been made, but unfortunately had to be given over when the main ingredient proved beyond the ability of Swiss chefs to synthesize. Even in the Graubünden it is not commonly listed on restaurant menus, being something of a local secret. If you can get it, though, do try it. It is extraordinarily light and refreshing.

So when I was a kid and melted the plastic soldiers with petrol from the lawnmower as part of a mock battle , it was a healthy snack. I have lots to learn. It sounds similar to fondue.

I melt glass but I don't recommend you eat it.

Another example of lesser-known traditional fondue, just found it in one of my old brockihaus cookbooks. Haven't tried this one yet but I think I will have to. Cheese fondue with a twist...

Thurgauer Lumpensuppe (serves 4) (and I'm not kidding, this is its name in the cookbook)
5dl cider
600g cheese

Bring the cider to a boil and put it into a fondue pot to keep warm. Slice the cheese really thin ('like Hobelkäse', it says) and use fondue forks to dip it in the hot cider. This is said to make a good supper ('Zabig').

It doesn't say what kind of cheese to use - Tilsiter most likely given it's a Thurgauer recipe. I bet it would be really good with Red Leicester though.