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A fondue fork is a long-stemmed, two-pronged tool used to dip food into a fondue pot. Fondue is a Swiss and French dish usually consisting of two or three kinds of melted cheese. The cheese is placed in a ceramic pot over a spirit lamp to keep it melted during the meal. The fork is used to dip pieces of bread, potato and gherkin into the cheese. Traditionally, if you drop your food into the fondue, you have to perform some sort of challenge to 'pay' for your mistake.
Try: Choose from a wide range of meaty, cheesy and chocolaty fondues. 
Swiss Chalet, 12-14 Hart Avenue, Tsim Sha Tsui, Tel: 2191 9197, which has 
Try: This eatery offers good cheese fondue in a more-than-unusual setting. Savour the cheesy dish from the terrace overlooking the beach; the perfect winter outing. 
Beach Club, Stanley Main Beach, Stanley, Tel: 2813 5005.
Cheese fondue
Ingredients (serves 6)
 500g Comte or Swiss Gruyere cheese
 500g Emmental cheese
 300ml white wine (the alcohol will burn off, but it stabilises the fat)
 1 tsp grated nutmeg 
 1 tsp cornstarch
 1 clove of garlic
 pinch of pepper
 To serve
 Cubes of crusty bread
 Boiled new potatoes
 Gherkins 
Method 
 1 Cut the cheese into little dice. 
 2 Rub the inside of the fondue pot with the cut garlic clove and leave it in the pot. Add 250ml of the wine and heat it over low flame. 
 3 In a small bowl, mix the rest of the wine, the cornstarch and nutmeg. When the wine starts to bubble, add the cheese, stirring all the time with a wooden spoon. 
 4 When it's completely melted, add the wine, cornstarch and nutmeg mixture, and continue to heat gently. 
 5 When the mixture has thickened slightly, add the pepper, and move the fondue pot to the spirit lamp. Dig in!
Chocolate fondue
Ingredients (serves 6) 
 300g dark chocolate 
 2 tbsp milk
 250 ml cr?me fra?che
 75g butter, chopped 
 1 cinnamon stick 
 1 tsp vanilla essence 
 150g finely chopped nuts 
 150g dried coconut 
 3 bananas, 3 pears, 3 tangerines
 marshmallows 
 dried fruits - dates, figs, prunes
 lemon juice 
Method 
 1 Peel the fresh fruit, slice the bananas and pears, and drizzle over a little lemon juice to prevent them from going brown. Put the fresh and dried fruit on a serving plate.
 2 Put the chopped nuts in a shallow bowl and coconut in another. 
 3 Place a saucepan of water over a low flame. When it's simmering, place a heatproof bowl over it. Break the chocolate into pieces, and place them in the bowl, then add the milk.
 4 When the chocolate is melted and shiny, beat in the cream with a whisk. 
 5 When the chocolate and cream have blended, add the butter, vanilla and cinnamon.
 6 Transfer the chocolate to a fondue pot over a spirit lamp. Take a piece of fresh or dried fruit or a marshmallow on your fondue fork and dip it in the chocolate, then roll it in the nuts and/or coconut if you like.



Dip it in