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“The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the g?teau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.”
― Joanne Harris, Chocolat

“The class stood around the large prep table, two cheerful red pots perched on stands at each end, heated by small flickering silver cans underneath. The smell of warming cheese and wine, mellowed with the heat, rose languorously toward their faces, and they all found themselves leaning forward, hypnotized by the smell and the soft bubbling below them. Lillian took a long, two-pronged fork and skewered a piece of baguette from the bowl nearby, dipping it in the simmering fondue and pulling it away, trailing a bridal veil of cheese, which she deftly wrapped around her fork in a swirling motion.
She chewed her prize thoughtfully and took a sip of white wine. "Perfect," she declared.
Helen prepared a bite and placed the fork inside her mouth,the sharpness of the Gruy¨¨re and Emmenthaler mingling with the slight bite of the dry white wine and melting together into something softer, gentler, meeting up with the steady hand of bread supporting the whole confection. Hiding, almost hidden, so she had to take a second bite to be sure, was the playful kiss of cherry kirsch and a whisper of nutmeg.”
― Erica Bauermeister, The School of Essential Ingredients

“Then there's the secret ingredient I added to the chargrilled eggplant puree- black garlic!
I mixed all that together and added it to the fondue...
... giving the sauce a flavor so addicting you can't wait to stick the next bite into your mouth”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 32 [Shokugeki no Souma 32]