Classic Cheese Fondue

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)
Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

Chocolate Fondue
1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream
In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.