In the Kitchen: Chocolate Fondue with Fruit, Marshmallows and Confectionaries

Chef Mark Langevin of Chelo’s Hometown Bar & Grille joined us in The Rhode Show kitchen to show us how to make their Chocolate Fondue with Fruit, Marshmallows and Confectionaries.


  • 5lbs – Chips, white chocolate
  • 1/2 qt Light cream
  • 5 ea Pineapple 7c fruit
  • 1 ea. Melon, Honeydew, 6ct fruit
  • 1lb Marshmallows 1lb bag
  • 3lb – strawberry fruit
  • 50 ea Pretzel sticks
  • 2 sleeves – Crackers, graham
  • 50 ea. Cream puff .5oz
  • 1 lb shredded coconut
  • 1/2 lb sprinkles, rainbow
  • 1 lb walnut pieces nuts
  • 2 dozen biscotti
  • 2 1/2 lb – Reece’s PB Cups, Chopped candy


  1. Cut just the very tops bottoms off of 3 pineapple stacks on the fondue stand; one on top of the other.
  2. Wash, cut, core and quarter all remaining melons and pineapple.
  3. Cut melons and pineapple into 1 inch chunks
  4. Remove just the green tops of the strawberries with a tomato corer
  5. Skewer all the fruit chunks, strawberries and marshmallows
  6. Press skewers into the pineapples on the fondue stand alternating to create an intricate colorful arrangement
  7. Press 2 plastic fern bushes into the top of the pineapple on the fondue display
  8. Hold under refrigeration until use
  9. Melt chocolate chips using double boiler
  10. Once all the chocolate is melted, mix in light cream until smooth and creamy. It will also get considerably darker.
  11. Serve chocolate in large round shallow chafing dish
  12. Serve Graham crackers, pretzel sticks, cream puffs & biscotti in small square black bowls
  13. Serve walnuts, shredded coconut & rainbow sprinkles in Chinese bowls.

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