12 oz. (1 bar) milk chocolate or 12 oz. semi-sweet baking chocolate
3/4 c. whipping cream
3 tbsp. Cointreau brandy or rum
2 med. sized bananas
1 1/2 c. strawberries, halved apricots, cherries or grapes
1 1/2 c. fresh pineapple cubes
6 slices pound cake, angel food cake or sponge cake, about 3/4" thick

Place chocolate and cream in top of double boiler; set over hot (not boiling) water and heat, stirring, until chocolate melts and blends with cream. Stir in Cointreau. Transfer to a small pan and place either over a candle warmer or electric food warmer. Or use a small chafing dish with a hot water bath. (Be careful not to overheat chocolate sauce or it may scorch.)

Cut bananas into 1/2 inch sections and arrange on a tray with a hulled strawberries and pineapple cubes. Cut cake into 1 inch squares and add to the tray. Place tray beside the hot chocolate sauce and accompany with bamboo skewers or fondue forks, to be used for spearing foods and then dipping them into the sauce. 6-8 servings.