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 x 3.52-ounce bars) or semisweet chocolate, chopped
 * 1 tablespoon kirsch (clear cherry brandy)
 * ¼ teaspoon almond extract
 * fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments)

Directions

 * 1) Bring cream and honey to simmer in heavy medium saucepan.
 * 2) Add chocolate; whisk until melted.
 * 3) Remove from heat.
 * 4) Whisk in kirsch and extract.
 * 5) Pour fondue into bowl; place on platter.
 * 6) Surround with fruit.
 * 7) Serve with skewers.