Swiss fondue

1 garlic clove
1 1/2 cups decent dry white wine
1 tsp lemon juice
2 cups (10 oz.) grated emmenthal
2 cups (10 ox.) grated gruyère
1 tbsp. cornstarch
3 tbsp. kirsch
white pepper, grated nutmeg & paprika to taste
Bread, in cubes

Rub a heavy saucepan with the garlic clove. Warm the wine and lemon juice. Add the cheese slowly, stirring constantly. When it boils, add the mixture of cornstarch & kirsch. Cook for a couple of minutes. Season to taste.

Chocolate fondue

1 cup good quality cocoa powder, sifted
1 1/4 cups water
1 1/2 cups sugar
1/4 cup corn syrup
2/3 cup 35% cream
5 ozs good quality semi-sweet chocolate, chopped
fruit for dipping

Sift the cocoa into a bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to a boil. Allow to simmer for 10-15 minutes until it has reduced by a third. Pour the cocoa powder into the solution and whisk until smooth. Put it back on the stove over medium heat. Add heavy cream, bring to a boil and simmer for five minutes. Remove from the heat and stir in chopped chocolate. When the chocolate has melted, pour into fondue pot and eat up.