Place the chocolate, cream and orange rind in a heatproof bowl over a pan of barely simmering water, so that the bowl is not quite touching the surface of the water. Leave to melt very gently for about 10 minutes, then remove from the heat and stir until smooth.
Meanwhile, toast the nuts in a small, dry pan over a medium-low heat for 2–3 minutes, stirring frequently, until golden brown. Tip on to a plate and leave to cool slightly for 2–3 minutes.
Pour the melted chocolate into a small fondue pot or attractive serving bowl and scatter over the toasted nuts. Serve with a choice of strawberries, biscuits and marshmallows for dipping, with 4 long fondue forks or metal skewers to spear them on.