This food holiday celebrates the act of dipping fruit, cookies and marshmallows into melted chocolate. Usually served in a communal setting or on special occasions, fondue can be made in a special pot over an open flame, a slow cooker, a pan on the stove, or even microwaved.

Also known as fondue au chocolat, this culinary practice was introduced by Swiss restaurateur Konrad Egli in the mid-1960s as part of a promotion for Toblerone chocolate.