Little Bottles of Natural Goodness 

Chocolate Hazelnut Fondue

Posted on February 01, 2016 by Bickford Flavors
  • 1.5 cups half-and-half
  • 1 cup heavy cream
  • 1.5 pounds bittersweet or semi-sweet chocolate, finely chopped
  • 3 TBSP Bickford Hazelnut Flavor
  • (Optional) 1/4 cup chopped toasted hazelnuts


In 2 quart heavy saucepan, heat half-and-half and cream over low heat until bubbles form on the edges of the pan. Add chocolate, 1/2 cup at a time, whisking constantly until chocolate is melted and blended with the cream. Remove from heat, add Bickford Hazelnut flavor and stir. Pour immediately into fondue pot or chafing dish.

Serve with choice of dippers, such as angel food cake, pound cake, graham crackers, brownies, marshmallows, strawberries, orange slices, or pineapple.

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Grand Marnier Chocolate Fondue Recipe

Posted on February 25, 2014 by Bickford Flavors



Dipping suggestions:

  • Assorted fresh fruit, cut into bite-sized pieces
  • Ladyfingers, cut into bite-sized pieces
  • Pound cake, cut into bite-sized pieces
  • Miniature or regular-sized marshmallows
  • French bread, cut into bite-sized pieces

Melt the chocolate in a double boiler and keep warm. In a separate saucepan, bring the heavy cream, Bickford’s Orange Flavor, Bickford’s Grand Marnier Flavor, salt and honey to a simmer. Remove from the heat and allow to stand for 5 minutes. Pour the mixture into the chocolate and whisk together thoroughly.  Serve warm in a fondue pot with a variety items to dip, such as strawberries with stems, pitted cherries, orange segments, cake pieces, bread pieces, pretzels, marshmallows, etc.

Images Source (Flickr)

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Almond Champagne Fondue Recipe

Posted on February 19, 2014 by Bickford Flavors



  • 8 ounces Gruyere cheese
  • 4 ounces Swiss cheese
  • 1 tbsp cornstarch
  • 5 ounces Brie cheese
  • 1 cup white wine
  • 3 tbsp Bickford Champagne Flavor
  • ½ tsp Bickford Almond Flavor
  • Dash grated nutmeg
  • (For dipping: prepare apple slices, cubes of French bread)




Shred Gruyere and Swiss cheeses using a hand grater (be sure to use natural, aged cheeses, not pasteurized processed forms of either). Toss together in a medium mixing bowl with the cornstarch. Cut rind off Brie and cut the soft cheese into small cubes.  Heat white wine and Bickford Champagne Flavor in a heavy, three-quart saucepan. Bring just to a simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then Brie cubes, stirring constantly in a zigzag motion, until cheese is melted. Add Bickford Almond Flavor and grated nutmeg. Continue stirring and simmer until the fondue is smooth, thickened and velvety, about 5 to 8 minutes. Do not boil or try to hurry this process.

Serve in a fondue pot and keep warm over a canned heat burner or candle. Use apple slices and French bread for dipping.

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