Chocolate Fondue Fountain: Easy Steps To A Decadent Delight

A chocolate fondue fountain is a great way to add fun to a party or event. They are a fantastic way to serve food and delight guests. You can dip a variety of fruits and snacks under the running chocolate, so you can have multiple treats at your event. Here is a step-by-step guide on how to use a chocolate fondue fountain.

Firstly, you need to assemble the fountain. Wash the parts with warm soapy water, then dry them. Attach the auger tube to the base, then install the auger and lock the crown in place. Test the fountain by plugging it into the electricity and running the machine without chocolate.

Next, you need to buy and melt the chocolate. Couverture chocolate, which contains 32-39% cocoa butter, can taste better and look silkier when running in the fountain. If you use a different type of chocolate, add a tablespoon of canola or vegetable oil per 5 pounds of chocolate. Melt the chocolate in the microwave for at least three minutes or with a double boiler. Place the melted chocolate in tubs inside a plastic or Styrofoam cooler to keep it warm and liquid.

Now you are ready to set up the fountain at your event. Place the fountain on a sturdy table in the middle of the room, with a tablecloth underneath to catch any drips. Pair the fountain with great snacks such as pretzels, cut-up pieces of pound cake, and meringues, and serve fresh fruit such as bananas, strawberries, and pineapple. Supply skewers, toothpicks, paper plates, and napkins for your guests.

Finally, dip the snacks in the chocolate and enjoy! Be sure to check the fountain throughout the event and remove any food that falls into the basin. When the event is over, remove the chocolate from the fountain, disassemble the fountain, and clean it with warm soapy water.

Fountain assembly

Before assembling your chocolate fondue fountain, make sure to wash all parts with warm soapy water. Allow the parts to air-dry.

The first step is to attach the auger tube to the base. The auger tube should stand straight from the base. If your auger tube has multiple parts, you will first need to lock these together to create a longer tube. Some parts may already be assembled depending on the brand of fountain that you buy.

Next, attach the tiers to the auger tube, if applicable. Slide the largest tier down the auger first, locking it into place, then slide the second-largest tier, and so forth. Slide your tiers face-down so that they don't trap and hold your chocolate as it runs down the fountain. Some fountains will already come with the tiers attached to the auger tube.

Now, install the auger. The auger looks like a corkscrew and is what drives the chocolate up the fountain. Slide the auger down the centre of the auger tube and twist it clockwise into the base until you feel a light resistance. This means your auger is locked and ready to use.

Finally, lock the crown in place. The crown secures the auger from the top end and is the finishing touch on your fountain.

Once you have assembled your fountain, test it by plugging it into the electricity and running the machine without chocolate to ensure that you’ve got a fully functioning fountain. Do not turn on the heat.

Chocolate preparation

The type of chocolate you use is important. Couverture chocolate, which has a cocoa butter content of 32-39%, is the best option as it has a smoother and silkier flow. It also tastes better. If you can't get your hands on couverture chocolate, you can use any other type of chocolate and add a tablespoon of vegetable or canola oil for every 500 grams or 5 pounds of chocolate. This will give you a similar texture.

You will need to melt the chocolate before adding it to the fountain. You can do this in a microwave or with a double boiler. If using a microwave, heat the chocolate for at least three minutes, stirring occasionally. With a double boiler, fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl on top, making sure it doesn't touch the water, and add the chocolate. Stir occasionally until melted.

For the best cascading effect, you will need at least 800g of chocolate, depending on your machine. If you're using Callebaut Milk Chocolate, add the provided cocoa butter callets to the chocolate at this stage. Keep in mind that you should never add water or any water-based liquids to your chocolate as it will harden and stop the flow.

Once your chocolate is melted and ready, it's time to add it to your fountain. Pour the chocolate into the centre of the fountain bowl at the base and turn the machine on. The spiral auger inside will draw the chocolate to the top, and it will start flowing over the tiers.

If your chocolate starts to get thick or has breaks in the flow, first check that your fountain is level. Then, check the level of chocolate in the bowl. If those seem fine, try turning the unit off for a minute and then back on again.

Fountain operation

Assembly

Your chocolate fondue fountain will come with instructions on how to assemble it. However, as a general rule, you will need to attach the auger tube to the base, install the auger, and lock the crown in place. Some parts may already be assembled depending on the brand of fountain you buy.

Testing

Before using your fountain, plug it into the electricity and run the machine without chocolate to ensure that it's fully functioning.

Location

Place your fountain on a flat and stable surface within reach of a power supply. The fountain must be completely level to work properly, so adjust the small feet as needed. Tape down the electrical cord to prevent tripping hazards.

Heating

Turn on your fountain to the heat position and let it warm up for between 3-5 minutes.

Chocolate

Use couverture chocolate, which has a higher percentage of cocoa butter, for best results. Alternatively, add a tablespoon of canola or vegetable oil to every 5 pounds of chocolate to smooth the texture.

Melting

Melt the chocolate in the microwave for at least 3 minutes or with a double boiler. Place the melted chocolate in tubs inside a plastic or Styrofoam cooler to keep it warm and liquid.

Pouring

Once your chocolate is melted, pour it into the base of the fountain and turn it on. The chocolate will travel up the central column and run down the sides into the base.

Dippers

Provide bite-sized snacks and fresh fruit for dipping, such as pretzels, cut-up pieces of pound cake, meringues, bananas, strawberries, dried apricot, maraschino cherries, grapes, and pineapple.

Maintenance

Check the fountain throughout the event. Food can fall into the chocolate basin and jam the fountain. If this happens, turn off and unplug the fountain, retrieve the snack or fruit, and plug the fountain back in.

Dipping foods

When it comes to choosing foods to dip in your chocolate fondue fountain, there are endless possibilities. Here are some ideas to get you started:

Fruits

Fruits are a popular choice for dipping in chocolate. Make sure to use fresh, firm fruits that are well-drained and patted dry to ensure the chocolate adheres well. Some options include:

• Strawberries
• Bananas
• Pineapple
• Apple slices
• Grapes
• Orange segments
• Cherries
• Kiwi
• Dragon fruit
• Coconut chunks
• Melon chunks, such as honeydew or cantaloupe
• Figs
• Dates

Sweet Treats

If you want to indulge your sweet tooth, there are plenty of treats that pair perfectly with chocolate:

• Marshmallows
• Pretzels
• Cookies, such as shortbread, peanut butter cookies, chocolate chip cookies, or ginger snaps
• Cake, such as pound cake, sponge cake, carrot cake, or brownies
• Waffles
• Donuts
• Graham crackers
• Scones
• Brownies
• Biscotti
• Granola bars
• Potato chips

Nuts and Dried Fruits

For a more savoury option, try dipping nuts and dried fruits in your chocolate fountain:

• Almonds
• Hazelnuts
• Walnuts
• Dried apricots
• Dried figs
• Dried dates

Remember to cut your dipping foods into bite-sized pieces to make it easier for your guests to enjoy. You can also provide skewers or toothpicks for dipping to avoid a messy double-dip!

Fountain maintenance

Chocolate fondue fountains can be a lot of fun, but they do require some maintenance to keep them running smoothly. Here are some tips to help you keep your chocolate fountain in good condition:

• Clean the fountain promptly after use: It is important to clean your chocolate fountain as soon after use as possible. Chocolate will harden at room temperature, making it much more difficult to clean if left too long. Use warm soapy water to clean all the parts of the fountain, except for the motor and pump, which are electrical components and should not be submerged. Dry all parts thoroughly before storing.
• Level the fountain: Chocolate fountains need to be properly levelled to ensure the chocolate flows evenly. Most fountains have built-in levellers at the feet, so adjust these until the fountain is level.
• Get the viscosity right: The viscosity of the chocolate is important for a smooth flow. You may need to add a small amount of oil to the melted chocolate to achieve the correct consistency. Use a neutral-flavoured oil like canola or vegetable oil, and start with a small amount (e.g. 1 tablespoon of oil for every 500 grams of chocolate) and add more if needed.
• Melt the chocolate before adding: Chocolate fountains are designed to keep the chocolate warm, not to melt it. So, make sure you melt the chocolate before adding it to the fountain. You can use a microwave or a double boiler to melt the chocolate, and be sure to stir it well to achieve a smooth consistency.
• Use high-quality chocolate: Using high-quality chocolate with a high cocoa butter content (such as couverture chocolate) will help ensure a smooth and consistent flow. Lower-quality chocolate may be more prone to clogging the fountain.
• Monitor the fountain during use: Keep an eye on the fountain during your event to ensure it is functioning properly. You may need to add more melted chocolate if the level gets too low, or use a skewer to remove any bits of food that fall into the fountain.
• Be careful with the cord: Make sure the electrical cord is securely taped down to avoid any tripping hazards.

Frequently asked questions