I have not made fondu in a decade. I plan on a cheese and a chocolate.
I no longer have recipes for either. I will do a search but thought I would ask here
3 adults and one little kid.
cheese: small cooked potatoes, bread, crisp slightly steamed broccoli, apples.
dessert: bing fresh cherries, pound cake?–ideas?
Thanks!
Chocolate https://www.allrecipes.com/recipe/21307/chocolate-bar-fondue/
other dippers: angel food cake, bananas, strawberries, marshmallows (those toasted coconut ones are good), mini cream puffs (you can buy them frozen, pineapple
Haven’t done fondue in awhile. Need to fix that. 
cheese
https://www.allrecipes.com/recipe/13714/cheese-fondue/
I like to rub a garlic clove on the inside of the pot. Use good quality cheese.
Chunks of smoked sausage are good. Cornichons are a must in our house. They are good break from the richness of the fondue.
I like french bread cut into cubes for my cheese fondue. I make mine like the recipe below except I do not use lemon juice. https://www.foodandwine.com/recipes/classic-swiss-cheese-fondue
Thanks! I had forgotten it is angel food cake and the strawberries and the marshmallows.
Yes, to rubbing the pot with garlic. I happen to have ajar of Cornichons I need to use.
Te, thanks as that is the recipe I use to use.
You havel saved me a search and I think this will be fun with the 2.5 year old.
I’m totally with Testingearly on the cheese fondue recipe. Get good cheese, use Kirsch in addition to the white wine, cornstarch if you wish to help it not break, not flour. I like tart, crisp apple slices and baguettes with cheese fondue.
I’ve never made chocolate fondue, but honestly, as a former chocolatier, I would just go with what you’d you’d use to make a good ganache: a good 60% dark chocolate, heavy cream with a pinch of salt. and a TBS or so of cognac. I’d start with 6 oz cream to a pound of chocolate if you want it on the thicker side, and add another ounce or two of hot cream as necessary. I’d refrain from dipping anything that will break up and leave crumbs in it or anything with a pit. If I were going to use fresh cherries I’d pit them first . Angel food cake is a better bet than pound cake. Fresh pineapple chunks essential! Ripe pear, ripe strawberries. And, if you can find some, some good caramels! Even bad caramels (ie, Kraft). 
One of the easiest, most foolproof ways to make a basic hot cream/chocolate combo is to grind the chocolate fine in a cuisinart, then pour boiling hot cream thru the feed tube while processing. Add cognac after everything is melted. If you are adding espresso powder, dissolve it in the cream first. You can heat the cream in a pyrex measuring cup in the microwave if you want. Just be sure to use a bigger cup so that it doesn’t boil over.
Sorry, I tend to go into too much detail. Really, it’s totally simple.
I make fondue frequently and use the Food and Wine recipe. Be sure to get Emmentaler Swiss, not generic “Swiss” cheese. Gruyere also.
There are all sorts of variations that can be made. I’ve made fondue with tomato soup and blue cheese, beer and cheddar mix, etc.
I love this one from The Melting Pot - butterkase can sometimes be a challenge to find by me.
http://themeltingpotathome.blogspot.com/2016/06/wisconsin-cheese-fondue.html