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1
Break the chocolate bar into chunks-- the smaller the chunks, the smoother, faster and easier the chocolate will melt.
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2
Heat the half-and-half in a non-stick saucepan on a low flame while adding the chocolate, stirring constantly until chocolate is melted to the consistency you desire.
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3
Use more half-and-half for thinner fondu, less for thicker.
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4
Be careful not to over-cook because the chocolate will form a film which may taste bitter if reblended into mixture.
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5
Serve in a chocolate fondu pot (reasonably priced at Target. com) or in a ceramic bowl (to hold the heat longer).
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6
The fondu pot is better because it allows you to keep chocolate warm with a tea light.
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7
Dip fruit into chocolate and enjoy!
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8
Notes: If you do not have fondu forks, you can use bamboo skewers.
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9
I cut them in half for ease of use.
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10
Arrange and serve the fruit on a pretty platter.
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11
This makes the experience that much more delightful.
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12
Dried fruits, nuts and popcorn are delicious dippers, too!
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13
Chocolate fondue goes very well with dry champagne, full-bodied red wines and crisp, dry white wines.
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14
Enjoy!
