Manulafondue.com

bluebottling:

tip: don’t melt any chocolate bars that have things other than chocolate in them because chances are, it’ll come out looking like an unappetising mess (due to the melting of multiple ingredients)… just imagine, dark brown liquid chocolate with lumps of half melted caramel and chopped nuts swirling around.

you should use plain dark chocolate because even milk chocolate turns out a little too sweet when melted (for me anyway)

Kel:

Here is a great recipe that I use all the time-

6oz semi-sweet chocolate chips (I usually use bittersweet chips or a combination of the two)
1/4 cup heavy cream
4oz sweet baking chocolate broken into pieces (here I use 4oz worth of dark (hi cocoa content) chocolate chips)
2 TBLSP kirsch or cherry brandy
-let me make a note here-as long as you’ve got a total of 10oz of (make sure it’s not UN sweetened) chocolate meant for baking you’ll be good to go. Chips are easier to melt and come in all different great kinds now.

Heat chocolate chips in cream over low heat or in top of a double boiler placed over simmering water until partially melted. Add sweet chocolate and stir until melted. Add liqueur, remove from heat and transfer to a fondue pot (or whatever you’re using to keep it warm).
some suggestions for dipping-
strawberries
banana chunks
pineapple chunks
apple wedges
cubed angel food or pound cake
lady fingers
marshies