Recipe for a perfect Chocolate Fondue?

I wanna know how to get it like the color of Hershey Chocolate bars or black without it being the 'dark chocolate'



When i read some of the recipes, it says use chocolate chips.. those are a brown color and taste pretty bad....



http://www.bbcgoodfood.com/recipes/4855/鈥?/a>Recipe for a perfect Chocolate Fondue?
I think it's basically depend on the chocolate you use. The better the chocolate is, the better the fondue. I always use minimum 70% cocoa chocolate bars. I love using Lindt (http://www.lindt.com/int/swf/eng/product鈥?/a> ) for my chocolate fondue or ganache.



Chocolate Fondue a la Rachael Ray (I love her recipes, but here, I skipped the liquer and use almond essence)



Ingredients

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken

4 bittersweet chocolate bars, chopped, 3 1/2 ounces each

2 tablespoons Frangelico or Amaretto liqueur, optional

1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables, choose 3 or 4 selections of the following:

Hazelnut or almond biscotti

Salted pretzel sticks

Cubed pound cake

Sliced bananas

Stem strawberries

Sectioned navel oranges

Ripe fresh diced pineapple

Directions

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.Recipe for a perfect Chocolate Fondue?
**Chocolate Fondue**



It's important to maintain moderately low heat (no more than 120掳F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate.



1/2 cup heavy cream

8 oz. semisweet chocolate, chips or finely chopped bar

1 tsp. vanilla extract

1 pound cake, cut into 1-inch cubes

2 pints strawberries, rinsed and hulled



Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.



In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.



Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping. Serves 6.



--Williams-SonomaRecipe for a perfect Chocolate Fondue?
I melt milk chocolate bars or chocolate chips then add a little milk to it(just A LITTLE milk though).