French for “melt.” Fondue typically refers to a sweet or savory sauce that has been warmed in either a fondue pot or other vessel that is served communal-style with fresh fruit, crudité, cake, or French bread placed on skewers for dipping. Cheese fondue consists of melted cheese, seasonings, and often wine or liqueur. Chocolate fondue is melted chocolate and cream, and sometimes liqueur. Fondue bourguigonne is a variation wherein cubes of beef are cooked in a pot of hot oil and used to dip into other sauces.