The preparation of this recipe is like making a ganache and was inspired by a Valrhona recipe that I got years ago at a professional demo that I attended. In fact, I've always called this recipe Valrhona Chocolate Fondue and used their semisweet chocolate, either Equatoriale 55% or Caraque 56% to make it. If you have access to Valrhona, definitely use it, but other semisweet chocolates work as well. I've made this recipe many times, dating back to when I was pastry chef at Wheatleigh. It is fun creating the fruit presentations to go with the fondue. You can have fun too; it's a chance to get very creative. YIELD: ABOUT 700g (1½ lb) FONDUE