My preferred fondues are meat or seafood ones - both requiring hot oil in a metal saucepan. The seafood one I have bowl of tempura batter to dip the seafood into. Don't tend to use chicken in the meat one, only lamb and beef. In both instances I serve with a selection of salads, sauces/chutneys and vegetables to dip. The seafood ones I would also have a bowl of rice on hand.
For dessert ones, a casserole dish over just a gentle candle to keep the chocolate moving. My group of friends always opted for melted toblerones or mars bars. Think they were just thinned down with cream. Could be wrong there though. We would serve with a selection of marshmellows, day old cake, profiteroles, fresh fruit, and I have a feeling a few of the attendees with extremely sweet tooths would even dip the leftover bars into the sauce! Serve also with a bowl of fresh and lightly whipped cream.
Here is A toblerone fondue recipe, but we didn't get into anything that fancy.
GourmetSleuth - Chocolate Toblerone Fondue