From the Fondue Pot

Back in the 60's and 70's, fondue cooking became a huge fad in the United States. It's faded some since then, but it's never vanished. Fondue is a Swiss, Italian, or French dish that's usually considered to have originated in Switzerland. Bread, fruit, or other food item is put on a long fork or stick and dipped in a melted sauce. The first known fondue recipe, a cheese dip, comes in a 1699 book. Now, chocolate seems to be the favorite, but there's many different kinds of dipping sauces. An upscale version is in the fountains used at receptions.

Today is actually Chocolate Fondue Day. It would be a great idea for upcoming Valentine's Day.To celebrate here's a recipe:

Chocolate Fondue Sauce

1/2 cup half and half milk product
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon vanilla extract
2 ounces dark chocolate, chopped fine

Mix together cocoa and sugar in a medium saucepan. Gradually whisk in half and half, blending well. Heat on low until mixture simmers, constantly stirring. Remove from heat and whisk in vanilla and dark chocolate until chocolate has melted in. Transfer to a fondue pot to keep warm. Add a little more half and half along and stir if sauce becomes too thick. Dip with pieces of fruit, cake, or sweet bread.

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