Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the “spiritual defense of Switzerland”. After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.
In the meantime, fondue continued to be promoted aggressively in Switzerland, with slogans like “La fondue crée la bonne humeur” ‘fondue creates a good mood’ and (1981) “Fondue isch guet und git e gueti Luune” ‘fondue is good and creates a good mood’–abbreviated as “figugegl”.
Fondue was promoted to Americans at the Swiss Pavilion’s Alpine restaurant at the 1964 New York’s World Fair.
The extension of the name ‘fondue’ to other dishes served in a communal hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate.A sort of chocolate mousse or chocolate cake had also sometimes been called ‘chocolate fondue’ starting in the 1930s.
Coulis (pronounced Koo Lee) by definition is pureed fruit or vegetables. It can be thin or thick. We have found the perfect raspberry coulis dessert topping that will work perfectly in your fountain to tantalize your guests and show everyone that not only chocolate can be used in it. Drizzle over your favorite desserts including ice cream.
You can order it at Raspberry Coulis Fruit Fondue