Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term comes from the French fondre (to melt) in the past tense fondu (melted) with gender added in the phrase la raclette fondue (the grated Swiss cheese, melted), hence shortened to fondue. A cheese mix in the pot is kept warm as a semi-liquid sauce into which diners use forks to dip bits of food, most often bread. Whilst cheese fondues are the most widely known there are other pot and dipping ingredients. Fondue is most often kept warm by a wicked or gel alcohol burner, or by tealights.

Chocolate rum fondue is simple and easy to make, but quite decadent and impressive to serve. Choose from fruit slices, cake cubes, cookies, and marshmallows for dippers.INGREDIENTS:7 ounces semi-sweet chocolate, chopped2 Tablespoons butter2 Tablespoons plain or vanilla yogurt1/2 cup heavy whipping cream1-1/2 Tablespoons white rumFru

The fondue, it is said, is of Swiss origin, made with white wine and melted Emmenthaler or Gruyere cheese. The term ‘fondue’, in fact, has been derived from the French word ‘fondre’, which means ‘to melt’.When the fondue made its way to the US, sometime in the 1950s, it was an immediate success. In fact, it was so successful that the dessert fo