Time to learn how do have a great chocolate fondue with a lot less effort than you might think.

While it is not necessary, having a special fondue put help keep the chocolate fondue at the ideal temperature for longer.  However, if you opt for a conventional bowl, that will need to be reheated about once every 15-20 minutes depending on temperature of the environment.

Fondue sets typically come with the fondue pot, a heating source and long dipping forks.  For larger settings it is best to use long toothpicks so as to have plenty of dipping utensils available for the guests.

For one of my favorite recipes, you’ll need:

•    1 bag of bitter sweet chocolate (6 oz)
•    ½ cup of cream
•    2 tablespoons of real, unsalted butter
•    2 tablespoons of brandy (optional)
•    Your choice of dippers (strawberries, bananas, shortbread cooking, etc.)

Before we begin preparing the chocolate, get all of the dippers ready and on the serving dish.  No need to place them on the table yet; keep the fruit in the refrigerator until the chocolate is ready.

Melt the butter, cream and brandy in a small sauce pan and bring them to a simmer over medium heat.  While they are heating, chop the chocolate up into small bits.  After the pan has reached a simmer, remove from the heat and mix in the chocolate until everything is melted and smooth.

Now your chocolate is ready for the chocolate fondue pot.  Pour the melted chocolate into the pot and place the pot over the heat source.  Be sure to stir it occasionally so as to not burn the chocolate on the bottom.

Time to dip and enjoy your perfect chocolate fondue!