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Take 10: Jean Paré’s Chocolate Fondue

Yesterday, I posted the highlights from the Saskatchewan WI’s newsletter. In order to keep the length of that post within reason, I decided against including the recipe for Chocolate Fondue. Good thing! Because today’s highlight is the same recipe from British Columbia’s Take 10 Newsletter winging its way toward the members’ email in-boxes.

Chocolate fondue image - click for source.

Chocolate fondue image – click for source.

Chocolate Fondue (Jean Paré)

  1. Good quality chocolate bars such as 3 85g Toblerone or 375 ml semi-sweet chocolate chips

  2. 125 mL cream

  3. Orange flavoured liqueur or juice

  4. Break chocolate and stir with cream and liqueur/juice over low heat until melted.

  5. Transfer to fondue pot.

  6. Dip fruit, etc. and enjoy. (Thin with more cream if it thickens)

Dippers: strawberries, raspberries, pears, bananas, grapes, orange sections, apple wedges, pineapple, melon, mini marshmallows, mini cookies, cake or doughnut cubes, etc. Let you imagination run free when thinking of dippers.

FWIC executives

FWIC executive officers enjoyed this recipe at their meeting at the International Peace Garden. What better way to spend a Saturday evening than with chocolate and great women from across Canada!


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About WI Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

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