Rinse and dry off fruit and cut everything into bite-sized pieces, except for items that are dipped by hand.

Arrange everything to be dipped on a platter, or divide onto 2 platters for easier access. Place any garnishes in small bowls.

If not using chocolate chips, chop 10 ounces of chocolate into pea-sized pieces.

Heat 1/2 cup heavy cream and 1/2 cup milk in a small saucepan over medium-low heat until just gently simmering.

Remove from heat, add the chocolate and a pinch of kosher salt. Do not stir and let sit for 2 minutes.

Stir with a wooden spoon or heatproof spatula until the chocolate is completely melted and the fondue is smooth. Stir in liqueur if desired.

Pour the mixture into a fondue pot. Light the fuel and serve with dippers. If the fondue gets too thick or grainy, turn off the fuel and stir in more milk 1 teaspoon at a time until smooth again. If not using a fondue pot, dip straight from the pot or transfer to a ceramic bowl. Reheat as needed over low heat.