175 g (6 oz) plain dark or milk chocolate, broken into pieces
175 g (6 oz) white chocolate, broken into pieces
10 strawberries, with stalks on
1 banana, thickly sliced
10 pieces of canned pineapple
Heat the plain or milk and white chocolate in separate heatproof bowls over separate saucepans of simmering water, making sure the bases of the bowl don't touch the water. Leave for a few minutes, stirring occasionally, until the chocolate is melted and smooth. Transfer the melted chocolates to 2 small cups or serving bowls.
Stick the pieces of fruit on to cocktail sticks and dip into the warm chocolate. Either eat immediately or place on baking sheets lined with baking paper and chill for a few minutes until the chocolate sets.