9 oz. dark chocolate
2/3 cup Giant Eagle heavy cream or evaporated milk
2 Tbsp. brandy or Giant Eagle orange juice
Break up the chocolate and place it in the fondue pot. Add the cream and brandy. Heat gently over low heat, stirring until the chocolate has melted and the mixture is smooth.
Transfer the fondue pot to the lighted spirit burner. Serve warm with cake cut into cubes and assorted fresh fruit, such as strawberries, pineapples, bananas, kiwi and figs.