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1For the Cheese:
- Prepare the Fondue Pot: Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic cloves. Discard the garlic.
- Heat the Wine: Pour the wine and lemon juice into the pot and bring to a gentle simmer over medium heat.
- Mix the Cheese: In a large bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch until the cheese is evenly coated.
- Melt the Cheese: Gradually add the cheese to the simmering wine, stirring constantly in a figure-eight motion until the cheese is fully melted and smooth. Do not let the mixture boil.
- Add Flavor: If using, stir in the kirsch. Season with freshly ground black pepper and a pinch of grated nutmeg to taste.
- Serve: Reduce the heat to low and keep the fondue warm over a fondue burner or on the stovetop. Serve with an assortment of dippers such as bread cubes, steamed vegetables, apple slices, sausage slices, and boiled baby potatoes.
- Enjoy: Dip your chosen dippers into the cheese fondue, and enjoy the warm, gooey deliciousness! Pair with Sauvignon Blanc or Chardonnay.
2For the Chocolate:
- Prepare the Fondue Pot: If using a fondue pot, set it up and make sure it’s ready to go. Alternatively, you can use a heavy-bottomed saucepan.
- Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Add the Chocolate: Reduce the heat to low and add the chopped chocolate, stirring constantly until the chocolate is completely melted and smooth.
- Incorporate Butter and Flavorings: Stir in the butter until it is fully melted and incorporated. Add the sugar (if using), vanilla extract, and a pinch of salt. Stir until everything is well combined.
- Transfer to Fondue Pot: If you’re using a fondue pot, carefully transfer the chocolate mixture to the pot and keep it warm over a low flame or electric heating element.
- Serve: Arrange an assortment of dippers. Pair with Zinfandel or Merlot.
