In a saucepan over low heat or in a double boiler, melt chocolate chips and shortening, stirring constantly until smooth.

Spear fruit with toothpicks or a bamboo skewer through the top; dip into the melted chocolate.

Place on waxed paper or stick toothpicks into a block of styrofoam to harden. Alternatively, place on a wire grid over a cookie sheet to allow the chocolate to drip through to the bottom so that the chocolates won't harden with a puddle around the bottom.

Refrigerate for up to 24 hours before serving.

For best results, use tempered chocolate or Baker's Dipping Chocolate.