Combine the chocolate chips, soy milk, vanilla extract, and almond extract into either a double broiler or slow cooker.
Double Broiler: Cook on medium heat, stirring frequently once the chips have started to melt and continue until chips are completely melted and the sauce is smooth.
Slow Cooker: Turn the cooker on "high" and cook, stirring occasionally, until the chips are completely melted and the sauce is smooth.
Serve in a fondue pot, or in the slow cooker set on "low," with assorted bite size food for dipping (strawberries, bananas, pineapple, pretzels, cookies, brownies, etc.).
Refrigerate for one hour before using to let flavor develop. Keeps in refrigerator for a long time.