Symphony Bar Fondue

Even though Symphony Bars, the kind with the toffee and almonds in them, are good by themselves, they are even better when made into fondue.  We made this dessert for my Cooking and Slumber Party and everyone loved making it and especially eating it.  Fondue pots are not very expensive; my Grandma gave me one for Christmas last year.  I think you will like this so much, you will want to add a chocolate fondue pot to your Christmas list this year. 

Ingredients Needed:                        Equipment Needed:

This is my chocolate fondue pot.  It is shaped just like a Hershey's kiss.  Your fondue pot doesn't have to be this kind.  You can buy them in lots of different colors and sizes.  This one is heated by a candle.  There are also some multi-purpose fondue pots that you can use for cheese fondue and oil fondue.  If you are only going to get one pot, an electric fondue pot (you can see a picture on my recipe for chicken, shrimp, and steak fondue) is the best option. 

1/3 cup whipping cream
2 6 ounces Hershey's Symphony Bars
1 tablespoon almond flavored coffee syrup (found in the grocery store on the top shelf by the coffee)

Dippers of your choice:

Strawberries, pineapple chunks, banana chunks, seedless grapes, canned Mandarin Oranges, maraschino cherries, pound cake (the frozen Sara Lee is the best store bought pound cake), angel food cake, brownie squares, rice crispy treats, gummy bears, cinnamon bears, or anything else you like dipped in chocolate!  Oh, and don't forget the marshmallows!


Microwave Oven

Measuring Spoons and Measuring Cups

Microwaveable Bowl or Measuring Cup

Rubber Scraper

Wire Wisk

Chocolate Fondue Pot

Fondue Forks

How to Make Symphony Bar Fondue

Break the Symphony bars into pieces and put them in a microwaveable bowl or glass measuring cup. Pour in the whipping cream. Microwave 3 minutes on high. Let sit 5 minutes.  If you have a plastic cover like the one in the picture, use it because it prevents splatters in the microwave. After 5 minutes, whisk the heated chocolate and cream until smooth.

Whisk in the almond flavored coffee syrup Have an adult light the candle underneath the fondue pot.  Place the bowl of the pot in the holder on top of the flame. Now pour the fondue into the bowl of the fondue pot.  Use a rubber scraper to get it all in the pot; this is too good to waste! Using a serrated knife (one that is designed especially for cutting cake and bread; you can tell because the sharp part of the blade will look like it is scalloped), cut the pound cake into 1 inch squares.

Wash the strawberries and put them on a serving tray. Have an adult help you cut the pineapple into chunks.  If you don't have a fresh pineapple, you can use canned pineapple chunks; drain them and put them on the tray with the strawberries.  Canned Mandarin Oranges are really good too. Cut the bananas into chunks about 1 inch wide.  I like to cut a lot of bananas because they are our favorite thing dipped in the fondue! Arrange all of your dippers on a pretty serving tray.  You need more dippers than are on the tray in this picture.  (We kept eating them before Grandma could get a picture of the full tray.)


Now the fun part.  Using Fondue Forks, spear pieces of your favorite dippers and dip them in the warm Symphony Fondue.  Then put the dipped fruit on your plate and eat it with a real fork.  Since you dip your fondue fork into the fondue over and over, you should never put it in your mouth - it isn't sanitary. 

After we ate all of the dippers, there was just enough chocolate left for our noses!

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