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12 ounces semisweet chocolate chips or sweet German chocolate or Toblerone
1 cup light cream or half-and-half
1 teaspoon vanilla extract
Suggested Dippers:
Banana slices
Pineapple chunks
Whole strawberries
Apple slices
Kiwifruit
Star fruit
Pear slices
Orange sections
Pound cake pieces
Marshmallows
Shortbread fingers
Crusty French bread
Directions:
1. Before melting the chocolate, prepare the fruit dippers. Wash and hull the strawberries (but leave them whole), slice the apples, peel and slice kiwis and peel and chop the pineapple (parents only). Cut the pound cake into cubes and leave the marshmallows whole. Arrange all the fruit, cake and marshmallows on a large platter. Squirt lemon juice or Sprite on the apples and bananas to keep them from browning. Cover the platter and set it aside.
2. To prepare the fondue, break the chocolate squares into pieces and drop them into a saucepan. Add the light cream or half and half and melt over low heat, stirring occasionally, until the chocolate is smooth. Add the vanilla extract and stir.
3. Transfer the chocolate sauce to a fondue pot. Use a fondue fork to spear the fruit and sweets, then dip in the chocolate.
TIP: The addition of cream prevents the chocolate sauce from turning lumpy. The chef should stir the chocolate and cream together until smooth.
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