Chocolate fondue is an ideal way to finish a fondue party or other intimate gathering of friends and family.  Although it may look delicious enough to scoop out with a spoon and eat by itself, there are plenty of foods to dip in the pot or fountain that will taste even better coated in chocolate. 

Cakes are quite popular dippers to soak into warm chocolate.  Angel food cake tastes delicious, but be careful not to douse it too thoroughly, or it will become soggy.  Pound cake is not as absorbent and will therefore hold up better when dipped in liquid chocolate.  Remember to cut the cakes into cubes rather than large chunks.  Not only does this make them easier to eat, it conserves the chocolate so there is plenty for everyone.

Cheese fondue’s name alone should tell you the main ingredient… cheese.  But when deciding which variety to melt and dunk your vittles into, you may wish to know what makes a good fondue cheese. 

Some will say that it is not fondue unless it is lovingly created with Gruyère or Swiss; however, there is no accounting for taste, and now everything from mozzarella to nacho cheese simmers in caquelons all over the world. 

Usually, a cheese with a strong or sharp taste will make the best fondue.  Don’t be afraid of the smell.  This comes with the territory when dealing with sharper cheese.  Those with a flat, less colorless taste will do nothing to enhance the flavor of the food dipped into them.  Appenzeller is a good choice for fondue, as well as sharp Cheddar, Chèvre (a category of goat cheese), Swiss, and of course Gruyère.  There are many more, but this should give you a good idea where to start.