Chocolate Fondue Fountains: How Much Chocolate Do You Need?

Setting up a chocolate fondue fountain is a fun and creative way to celebrate any occasion, but it's important to get the right amount of chocolate to ensure a smooth and seamless flow. The amount of chocolate needed depends on the size of the fountain and the number of guests. For a small 10-15 person fountain, 24 ounces of chocolate is sufficient. A larger fountain catering to 30-40 people would require about 30-40 ounces of chocolate. It's always better to have more chocolate than less, and you can easily refill the fountain as needed. Additionally, the type of chocolate and method of melting can impact the flow, with higher-quality chocolate and careful melting producing the best results.

Fountain-friendly chocolate

The type of chocolate you use for your fondue fountain is important. While you can use chocolate chips, not all brands melt well. It is recommended to use high-quality chocolate bars or chips from brands like Ghirardelli, Guittard, Baker's or Nestlé. White chocolate tends to have a much lower fat percentage than other types of chocolate, so you may need to add a little extra oil or cream when melting it.

The amount of chocolate you need depends on the size of your fountain and the number of guests. Home fountains typically need at least 3 pounds of chocolate to avoid gaps in the flow and can usually hold up to 5 pounds at one time. For 100 guests, you will need about 5 pounds of chocolate.

When melting chocolate for your fountain, it is important to do so slowly and gently to avoid seizing or granulating. You can use a microwave, a stovetop, or an Instant Pot. If using a microwave, heat the chocolate in short intervals, stirring in between, until it is completely smooth. On a stovetop, use a double boiler or a pot of simmering water with a heat-safe bowl on top. With an Instant Pot, add water to the pot and place a metal bowl on top.

To get the right consistency for your fondue fountain, you will need to add oil or cream to the melted chocolate. A ratio of one tablespoon of coconut oil per cup of semi-sweet chocolate chips works well. Alternatively, you can use heavy cream, milk, or another neutral-tasting oil. The amount of oil or cream you need will depend on the type of chocolate you are using and the desired thickness of your fondue. Start by adding a small amount and adjust as needed.

It is important to note that chocolate fountains do not melt chocolate. They are only designed to keep the chocolate warm. So, you will need to melt the chocolate before adding it to the fountain. Make sure the chocolate is fully melted and smooth before pouring it into the fountain.

Oil or cream

Oil

If you're looking for a neutral oil that won't affect the flavour of your chocolate, coconut oil, vegetable oil, or canola oil are all good options. You can also use a combination of oil and heavy cream for a richer chocolate fondue.

One source recommends using one tablespoon of coconut oil per cup of semi-sweet chocolate morsels. Another suggests adding 1/2 cup plus two tablespoons of oil to 24oz of chocolate, or one cup plus two tablespoons of oil to 36oz of chocolate.

Cream

If you're using cream, you'll need 1 1/4 cups of heavy cream per 20oz of chocolate. If you're making a smaller batch, you can use 3/4 cups of heavy cream with 11oz of chocolate.

Other Options

If you don't want to use oil or cream, you can buy chocolate that's specifically made for chocolate fountains. However, this option tends to be quite expensive.

Heating the chocolate

Microwave Method:

• Combine your chosen chocolate with the appropriate amount of oil or cream in a microwave-safe bowl. If using oil, a ratio of one tablespoon of coconut oil or other neutral oil per cup of chocolate chips is recommended. If using cream, the ratio is typically one and a quarter cups of cream per 20 ounces of chocolate. Adjust these ratios depending on the size of your fountain and the number of guests.
• Heat the chocolate and oil/cream mixture in the microwave on medium-high power for one minute initially.
• Remove the bowl from the microwave and stir the mixture.
• Return the bowl to the microwave and heat in 20-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. This process may take around seven to eight repetitions, depending on your microwave's power.
• If the chocolate seems to be heating but not melting effectively, allow it to sit in the microwave for 30 seconds before removing and stirring again.
• For a 24-ounce fountain, you will need to heat the chocolate for a total of about four minutes.

Stovetop Method:

• This method utilises a stovetop double boiler setup. If you don't have a double boiler, you can create one by using a large pot filled with water and a large glass bowl that fits securely on top.
• Heat two to three inches of water in the pot on high until it reaches a boil.
• Reduce the heat to low, and place the glass bowl containing the chocolate and oil/cream mixture on top of the pot, ensuring that no steam escapes.
• Over the next 10 to 15 minutes, stir the mixture continuously until it is well combined and lump-free.
• Be cautious to avoid any water coming into contact with the chocolate, as this can cause it to seize.

Instant Pot Method:

• This method is ideal if you own an Instant Pot, as it can be used as a double boiler.
• Pour two cups of water into the Instant Pot liner.
• Place a glass bowl on top, ensuring it is large enough to create a seal and prevent steam from escaping.
• Add your chosen chocolate and oil/cream to the bowl.
• Set the Instant Pot to 'Saute' on Normal.
• The cream will heat, and the chocolate will gradually melt over the next 12 to 15 minutes.
• Stir the mixture well to ensure it is smooth and free of air bubbles. If needed, add more cream or oil to achieve the desired consistency.
• Once fully melted, turn on the 'Keep Warm' setting until you are ready to add the chocolate to your fountain.
• Do not allow the chocolate to exceed a temperature of 110°F/43°C, as this could potentially warp your machine.
• If your chocolate appears smooth but still has minor clumps, let it sit at room temperature for 30 seconds, then beat it well until it becomes shiny and completely lump-free.

Fondue Pot Method:

• This method involves using an electric fondue pot set to Low heat.
• Combine your chocolate and oil/cream in the fondue pot and stir frequently until fully melted and smooth.

General Tips:

• Always refer to the instruction manual provided with your chocolate fountain for specific directions and safety guidelines.
• Do not attempt to melt the chocolate directly in the fountain, even if it has an internal heating element.
• Ensure your chocolate is fully melted and smooth before pouring it into the fountain.
• Do not allow any water to come into contact with the chocolate, as this can cause it to seize.
• Prepare a second batch of chocolate in advance to have it ready for refilling the fountain later.

Fountain prep

Picking a Location

When choosing where to set up your chocolate fountain, be mindful of the wind, rain, and sunshine. A windy day can tip over the fountain, so avoid using it outdoors if it's breezy. Also, consider heating and air conditioning ducts, foot traffic, pet access, bugs, and small children when picking a spot. Make sure to lay the electrical cord in a place where no one will trip over it.

Levelling the Fountain

Ensure that your fountain is on a completely level surface. If it isn't level, the chocolate won't flow evenly. You can use a spirit level to check this. If the surface is uneven, you can use paper towels to stabilise the machine.

Reading the Manual

Before you start setting up your chocolate fountain, it's a good idea to read the instruction manual. This will help you familiarise yourself with the different parts of the fountain and any specific instructions for your particular model.

Heating the Chocolate

You'll need to melt your chocolate before adding it to the fountain. There are several ways you can do this:

• Microwave: Put your chocolate and oil or cream into a microwave-safe bowl and heat in 20-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
• Stovetop: Use a double boiler or a large pot of boiling water with a heat-safe bowl on top. This method takes around 10-15 minutes and requires frequent stirring.
• Instant Pot: Place a glass bowl on top of the Instant Pot liner, creating a seal. Add your chocolate and oil or cream, and heat until melted, stirring regularly.

Assembling the Fountain

Once your chocolate is melted, it's time to assemble your fountain. Plug it in and turn on the heat setting. Let it heat up for a few minutes, then pour the melted chocolate into the base of the fountain. Place the tower over the auger and turn on the motor. Let the fountain run for a couple of minutes, then turn it off for 30 seconds before turning it back on. This will help get rid of any air bubbles.

Adjusting the Flow

If the chocolate isn't flowing evenly, first check that the fountain is level and that there is enough chocolate in the bowl. If those things seem fine, try turning the unit off for a minute and then back on again. You may also need to adjust the fountain speed and temperature to get the right flow.

Clean-up

Firstly, do not leave the clean-up until the next day. The chocolate will harden, and it will be much harder to clean the fountain. As soon as you have finished using the fountain, turn off the machine and allow it to cool down. It should still be warm, so the chocolate remains soft, but cool enough to touch.

Use a silicone spatula to scrape as much chocolate as possible down the tower and into the bowl. Be careful not to burn yourself. Remove the auger and tower and use the spatula to carefully scrape off as much chocolate as you can from these parts.

Place the auger and tower on a plate while you scrape any remaining chocolate from the bowl into an airtight container. This leftover chocolate can be refrigerated for up to two weeks or frozen for up to a year.

Wash the fountain parts in warm, soapy water and dry them with a clean towel. Be careful not to submerge the bowl/base in water unless explicitly stated in the owner's manual.

If you are using a chocolate fondue fountain with multiple parts, make sure to disassemble it and clean each piece separately. Wash the tower, auger, and any other removable parts with soap and warm water. Again, be cautious not to submerge any electronic parts or components with electrical connections in water, as this could damage the fountain.

Finally, gently wipe down the base and any other non-removable parts of the fountain with a damp cloth. Ensure that all parts of the fountain are dry before storing it away.

Some additional tips for cleaning your chocolate fondue fountain:

• Do not put the fountain in the dishwasher, as this can damage the machine.
• If there is hardened chocolate in hard-to-reach places, you can use a soft-bristled brush or cotton swab dipped in warm water to gently remove it.
• For more thorough cleaning, you can use a mild detergent or food-safe sanitizing solution to wash the fountain parts.
• Make sure to clean the motor and electrical components according to the manufacturer's instructions.
• Always refer to the owner's manual for specific cleaning instructions for your particular model of the chocolate fondue fountain.

Frequently asked questions