1. Arrange your fresh berries on a small platter or shallow bowl, washing and drying them gently to keep them plump and juicy.
2. In a small saucepan over low heat, warm the heavy cream just until it begins to simmer gently around the edges — don’t let it boil.
3. Remove the cream from heat and stir in the chopped dark chocolate, letting it sit for a minute to soften.
4. Stir gently until the chocolate melts completely and the mixture is smooth and glossy.
5. Add the butter, vanilla extract, and honey (if using), stirring until everything is fully incorporated and silky.
6. Transfer the chocolate fondue to a small, heatproof bowl or fondue pot to keep warm. If you don’t have a fondue pot, a small ramekin placed over a tea light candle works just fine.
7. Dip your berries into the warm chocolate, savoring the rich contrast of flavors. If you’re using cake pieces, dip those in too for a little extra indulgence.

One thing Mama Lu taught me was to trust your senses — if the chocolate looks grainy or too thick, add a splash more cream; if it’s too thin, let it cool a bit. Fondue is forgiving, and that’s part of its charm.