Chocolate Fondue
Ingredients	Amounts
Chocolate, your choice, chopped Heavy Cream Brandy or other liqueur	12 oz. 1/4 cup 3 Tbsp. or to taste
Method 1. Melt chocolate in a metal bowl over a pot of simmering water. 2. Add cream and liqueur and stir until smooth. 3. Provide fondue forks or other dipping utensil and serve with bite-size treats for dipping--such as: dried fruits (apricots, cherries), oreos, marshmallows, sponge cake, fresh fruit (bananas, strawberries, pineapple chunks, apple slices), dense chocolate cake, and pretzels. Make sure to drain and dry extra-juicy fruit. Yield: 6-8 Servings

Things to Remember When Working with Chocolate
Water and chocolate are a dangerous combination. There are occasions when you'll want to thicken your chocolate. Fondue is not one of them; we want molten fondue! This is why you only simmer the water in the double boiler; boiling the water would create steam that could sneak its way into the chocolate and cause it to seize (thicken). Wipe the bottom of your bowl with a dry rag to avoid dripping water/condensation into your final product later. Don't cover the bowl while the chocolate melts--covering could lead to condensation and seizure. When melting chocolate, there's no need to stand over the pot and stir it every two seconds. In fact, this will just leave you with more chocolate stuck to the sides of the bowl and less in your tummy! Let your perfectly simmering double boiler work its magic and use this time to cut up dipping tasties. When about 3/4 of the chocolate has melted, give it a good stir to melt the rest and you're good to go! Don't have a fondue pot? Transfer your finished fondue to a smaller metal bowl and put a heating pad (perhaps covered with a decorative napkin) underneath. To keep your chocolate molten it needs to stay at about 90°F, so adjust your heating pad setting accordingly.
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