Blend the chocolate pieces, sugar, sherry, vanilla, and salt until smooth, using an electric blender at high speed. Pour into fondue pot; heat and keep warm over low leat. Sauce thickens as it stands. Makes 1 1/2 cups. Use cut-up fresh fruit for dipping: pineapple, pears, strawberries, etc., or serve it with chunks of pound cake, doughnuts, or marshmallows. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net NOTES : *Heat wine to almost boiling. Recipe by: Mrs. Thomas J. Blair, III Posted to MC-Recipe Digest V1 #848 by Bill Spalding on Oct 16, 1997