Coarsely chop the chocolate and place in a heatproof bowl. Set over, not in, barely simmering water. Heat, stirring from time to time, until the chocolate is just melted and smooth; the chocolate should be warm, not hot. Remove from the heat. (Chocolate could also be slowly melted in the microwave.) Line a baking tray with parchment. Dip a piece of the fruit half way into the chocolate, remove and let the excess drip away. Set on the tray; repeat with the remaining fruit. Set in fridge to set the chocolate.
Recipe Options: Use dark or white chocolate instead of milk. The fruit can be dipped a few hours in advance; keep, tented with plastic wrap, in the fridge or at cool room temperature until needed. Substitute and dip other fruit for some of those called for in the recipe, such as small pineapple wedges, quartered figs, wedges of peeled kiwi or large red globe grapes.