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CHOCOLATE FONDUE - 1966

  • Adam Cloete
  • Jun 29, 2016
  • 1 min read

"When a savory fondue is not the main course feature new Chocolate Fondue for dessert. In small chafing dish melt 2 bars (3 oz. each) broken up, Swiss honey-almond milk chocolate. Add 1 cup cream, 2 tbsps. congac (omit for children). Stir over low flame until melted. Serve with lady fingers, orange segments, etc. for dipping. Enough for 4-6 persons."

---"Here are Secrets of Fondue Dinner," Charleston Daily Mail [WV], October 6, 1966 (p. 28)

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Kruie van Toeka tot Nou - DIE BOEK deur Dr. Chris Pitzer is NOU beskikbaar!

Prys: R399 / boek

Koerierkoste in SA: R80

 

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