Emma Sharp, Contributor

Papaya dipped in spicy chocolate fondue. - photos by Emma Sharp

Growing up, I enjoyed al fresco dinners of Fondue Bourguignonne on my parents' veranda. These were the only times we ate outside of our formal dining room as a family, due to the spitting hot oil in which the cubes of beef are cooked. I guess with children it was wise not to take the risk of possible fires inside!

My brothers and I loved it, and there was always this competition going on to see which of us could last the night without food falling off our forks into the sizzling fat.

Years later, I came across the concept of Fondue au Fromage. We didn't have the luxury of getting fancy things like Gruyere in the '70s and '80s, and the closest thing I had to cheese fondue was Anchor Cheese Spread on a spice bun or a slice of hardo bread!

Thanks to Arrosa, in St. Ann's Bay, who also supplies Roma Deli in Kingston, I recently learnt that I can acquire suitable ingredients here. However, before I would allow myself to be embarrassed by failing to do it right, I decided it was best to learn the ropes from an expert; my Swiss friend Conny.

A month ago, I visited her in Canada, and knowing that you can find all kinds of wonderful dairy there, I was adamant that she host a dinner party. She, in turn, insisted that I accompany her while she shopped! On stepping into the Cheese Boutique in Toronto, I couldn't believe my eyes. The choice alone was phenomenally similar to what you would find in Europe; the way in which everything was displayed, down to the olives, was eye-catching. This was a part of the preparations I was happy not to miss.

The lucky guests were an assortment of friends, all, coincidentally, with Jamaican connections. Safe for Conny, as there was no danger of us finding flaws in her culinary creations! Seriously, it was absolutely delicious.

Battle lies with ingredients

Yes indeed, most of the battle lies with the ingredients used, but skill is needed to amalgamate them and deliver the final product. And as if my little mountain goat friend doesn't impress me enough already, she bakes the most fabulous breads to boot!

Although there couldn't possibly be room in one's stomach after such a fine feast, I can boast one spicy chocolate fondue that'll twist and tantalise your taste buds, and bring tears to your eyes. Previously written for a UK magazine when I was living there, my recipe slightly changes every time I use it.

Conny Zahner tending to her Cheese Fondue. - PHOTOS BY Emma Sharp

Conny's Cheese Fondue

Served with: cubes of homemade bread, grapes, cubes of pear, steamed florets of cauliflower and sugar snap peas Serrano ham slices.

Emma's Spicy Chocolate Fondue:

Ingredients

8 oz heavy cream

10 oz good quality dark or semi-sweet chocolate (Lindt, Bournville or Baker's)

4tbs Appleton rum

1 scotch bonnet pepper, finely chopped

1 tsp ground cinnamon

A dash of ground allspice (pimento)

6-8 large bananas, sliced diagonally into 1 inch pieces

Method

Heat the cream in a pot. As it starts to boil, remove from the heat and stir in the chocolate until it is melted and smooth. Stir in the scotch bonnet, rum, cinnamon and allspice. Reheat and serve warm, at the table, with banana on skewers or fondue forks.

Serves 6-8

Fondue Moitié-Moitié:

Stirring cheese into the wine for the fondue.

Ingredients

2 cloves garlic

21 oz dry white wine

(preferably Swiss)

1lb 2oz Fribourge

Vacherin cheese, grated

1lb 2oz Gruyere cheese, grated

6 tbs Kirsch (or to taste)

1/2 tsp freshly grated nutmeg

Black pepper

2tbs tapioca or regular cornmeal

Method

Wipe the fondue pot with the garlic cloves, and leave them in the pot. Add the wine, bring to a boil, and then add the grated cheeses slowly, so that they melt properly. Stir continuously, then add the kirsch and the nutmeg. You might find that the fat and the liquid do not bind, in which case add the tapioca/cornmeal and continue to stir. Serve over a low fondue flame at the table, using skewers or fondue forks to dip bread, fruit and vegetables into the hot melted cheese.

Serves 6-8

Cheese display at Cheese Boutique in Toronto.