So here is my contribution for this great forum for those that want to dip their fruits and eat it warm (mmmmmm yummie!!!)
Step 1: Ingredients and utensils
In my case it's a two-piece set of a small pot for the chocolate and a candle holder which the pot will stand on.
The ingredients are simple as well:
A spot of cognac/calvados/rum (additional, but don't take too much of it, as there isn't so much chocolate in the cauldron in the beginning)