However, last spring on a trip to Breckenridge, I found myself enjoying some fine European cuisine at the Swiss Haven Restaurant in this quaint downtown ski resort. After a satisfying dinner there was just enough room to still consider dessert. Here was the perfect opportunity to give the chocolate fondue one more chance. Who better than the Swiss masters of chocolate to entertain my palate with one more taste of sweetness before the evening dining experience ended?

Three of us shared the fondue dessert, which was complete with an ample portion of fresh fruit, soft cake bits, marshmallows, and a delicately warmed pot of chocolate.

Unlike the ‘fountains’ where chocolate is spinning in some complicated manner and being recycled the entire time, this was a dip and done deal. I prefer this latter method, as you have more control of the whole experience. Perhaps the pot is the key, as the consistency and warmth of the chocolate remained constant. We could take our time dipping without any danger of things solidifying.

While this fondue dessert was more satisfying than any other previous one, I’ve decided that the fondue experience should not be about expecting a high chocolate flavor.  It will never be as good as a bite out of rich chocolate bar. But the social experience is what carves out this unique consumption of sugar.  As long as you aren’t with a greedy comrade who chomps down the dipping materials before you, you have a great opportunity to extend the evening’s debauchery.  In my opinion, food should be enjoyed in a relaxed manner, and chocolate fondue is no exception.

In Amsterdam they only serve you mint tea with fresh leaves, sugar optional on the side.  The leaves steep for a few minutes in boiling water.  I recommend leaving them in for the whole sipping experience, although you might find it a bit annoying at the end of the cup.

Seriously, who can resist the coconut beard, raisin eyes, and rosy cheeks?  Take it as a compliment when you see your guests chomping into these santa heads.  But do be forewarned about the time commitment.  Which is why it’s worth taking photos of your creation before the gobbling begins.