INGREDIENTS

1. 7ounces hersheymilk chocolate
2. cut-upfruit
3. 1/3-1/2cuphalf-and-half(light cream and soy milk work well, too)

DIRECTIONS

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