Tips for Chocolate Fondue:
Chocolate should be melted in the top of a double boiler over gently simmering water, never over direct heat. You can also microwave it, uncovered, on medium heat, stirring frequently. If you are using cream make sure it is warm when adding to the chocolate. If the chocolate clumps (too hot), try stirring in unsalted butter or vegetable oil one teaspoon at a time, until the chocolate becomes smooth again. This may slightly alter the taste or texture.