1 Cut the fruit into bite-sized pieces and arrange decoratively on a serving plate.
2 Put the cream and chocolate into a pan and melt the chocolate over a low heat, stirring constantly.
3 Stir in the orange zest and juice. Transfer the chocolate to a fondue pot and place over a heat burner. Add a little orange liqueur to taste.
4 Spear the fruit on fondue forks or wooden cocktail sticks and dip into the sauce.
5 Serve with chopped nuts and coconut flakes.