Toblerone Dark Chocolate Honey-almond Fondue

Description
Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.



Ingredients

 * 6 	 tablespoons   whipping cream
 * 3 	tablespoons honey
 * 7 	ounces toblerone bittersweet chocolate (2 3.52-ounce bars) or semisweet chocolate, chopped
 * 1 	tablespoon kirsch (clear cherry brandy)
 * 1/4 	teaspoon almond extract
 * fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segment)

Directions
Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.