Chocolate Fountain and Chocolate Fondue

Ingredients

6 lbs. of semi-sweet or dark chocolate caps

6 T. vegetable oil

1 lb. pretzel rods, 4-inch length

4 c. maraschino cherries with stems

3 fresh pineapples, pealed, cored, and chunked to bite size pieces

1 lb. dry apricots

12 fresh bananas, peeled, sliced 1-inch thick, and rinsed in citrus juice to prevent browning

1 lb. regular size marshmallows

3 angle-food cakes cut in one inch cubes

7 1/2 lbs. fresh strawberries

60 two-oz. plastic portion cups

Directions
Place chocolate in 2-pound plastic bags. Put tight knot in top of bag to prevent water from entering. Double bag with freezer bag if plastic is thin. Melt chocolate by placing 2-pound bags in 180-degree water. Bags will need to be massaged to be sure all chocolate melts.

Fondue: Place melted chocolate in fondue pot. Keep thin with 2 tablespoons of oil if the chocolate becomes too thick.

Chocolate Fountain: Add melted chocolate to chocolate fountain according to fountain directions. Add 2 tablespoons of vegetable oil for each two pounds of chocolate. This will thin the chocolate as it starts to flow through the fountain.

Dippers for 30 servings

Place all dippers in serving containers and arrange around fondue pot or chocolate fountain.