Chocolate Fondue Fountain: A Decadent, Easy Dessert Experience

A chocolate fondue fountain is a great addition to any party or event. It is a fun way to serve food and delight guests. To prepare a chocolate fondue fountain, you will need to assemble the fountain, melt the chocolate, and set up the display.

First, wash all the parts of the fountain with warm soapy water and let them air-dry. Then, follow the instructions provided with your specific model to attach the auger tube to the base, install the auger, and lock the crown in place. Test the fountain by plugging it into an electrical outlet and running the machine without chocolate to ensure it is functioning properly.

For the chocolate, you can use any type of chocolate, but a couverture chocolate with a higher cocoa butter content (32-39%) is recommended for better taste and a silkier flow. If using regular chocolate, add 1 cup of vegetable or canola oil per 5 pounds of chocolate to soften the texture. Melt the chocolate in a microwave for at least 3 minutes or with a double boiler. Place the melted chocolate in tubs inside a cooler to keep it warm and liquid.

To set up the display, place the fountain on a sturdy table close to an electrical plug and cover the table with a dark-coloured tablecloth to catch any drips or splashes. Provide a variety of snacks and fresh fruit for dipping, such as pretzels, cut-up cake, meringues, bananas, strawberries, dried apricots, and grapes. Don't forget the skewers, toothpicks, paper plates, and napkins!

Prepare the chocolate

The type of chocolate you use is important. Couverture chocolate is ideal as it has a higher percentage of cocoa butter, which will give you a smooth and creamy texture. If you can't get hold of couverture, a cheaper alternative is to use a combination of different chocolates to create a less sweet, yet more complex, richer flavour. A blend of half semi-sweet chocolate, half milk chocolate, and a little bit of bittersweet chocolate works well.

You will need to melt your chocolate before adding it to the chocolate fountain. You can do this in the microwave, in a double boiler, or in an electric fondue pot. If using a microwave, heat the chocolate in 30-second intervals, stirring after each interval, until it is fully melted. If using a double boiler, fill a pot with a few inches of water and bring to a simmer. Place a heatproof bowl on top, making sure it doesn't touch the water, and add the chocolate to the bowl, stirring occasionally. If using an electric fondue pot, simply set it to low and stir frequently.

To get the right consistency for your chocolate, you may need to add oil. Use a neutral-flavoured oil like canola or vegetable oil, or, for a more subtle flavour, unrefined coconut oil. Start with a small amount—one tablespoon of oil for every 500 grams of chocolate—and add more if needed. The chocolate should have a consistency similar to double cream.

If you are using a chocolate fountain with an internal heating element, do not attempt to melt the chocolate in the fountain. Instead, melt the chocolate separately and then pour it into the bowl at the base of the fountain.

Assemble the fountain

To assemble your chocolate fondue fountain, start by washing all the parts with warm soapy water. Allow the parts to air-dry before you begin assembling.

The first step is to attach the auger tube to the base. The tube should stand straight up from the base. If your auger tube has multiple parts, you will need to lock these together to create a longer tube.

Next, attach the tiers to the auger tube, sliding the largest tier down the auger first and locking it into place, followed by the second-largest tier, and so on. Slide the tiers face-down to prevent the chocolate from getting trapped and held as it runs down the fountain.

Now, install the auger. The auger is shaped like a corkscrew and 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 light resistance. This means the auger is locked and ready to use.

Finally, lock the crown in place to secure the auger from the top end.

Once you've assembled the fountain, test it by plugging it into the electricity and running the machine without chocolate to ensure it's functioning properly. Do not turn on the heat for this test run.

Melt the chocolate

Melting the chocolate is a crucial step in preparing a chocolate fondue fountain, and it requires careful execution to ensure a smooth and delicious final product. Here are some detailed instructions to guide you through the process:

Choose the Right Chocolate:

Start by selecting high-quality chocolate with a high cocoa butter content, ideally between 32-39%. Couverture chocolate is an excellent choice as it is specifically designed for melting and will result in a smoother and shinier flow. If you opt for a lower-quality chocolate, consider adding a neutral-flavoured oil like canola or vegetable oil to improve the consistency.

Chop the Chocolate:

Break or chop the chocolate into small, even pieces. This step ensures that the chocolate will melt evenly and more quickly, resulting in a smoother final product.

Melt the Chocolate:

You can melt the chocolate using a microwave or a double boiler. If using a microwave, place the chocolate in a heat-safe bowl and heat it in short intervals of about 30 seconds, stirring after each interval to ensure even melting. With a double boiler, fill the bottom pot with a few inches of water and place a heatproof bowl on top, ensuring it doesn't touch the water. Add the chocolate to the bowl and melt slowly, stirring occasionally. Be cautious to avoid any contact between the chocolate and water or steam, as this can cause the chocolate to seize and become lumpy.

Add Oil if Needed:

If your chocolate is too thick, you can add vegetable oil or melted cocoa butter to thin it out. Start with a small amount, such as one tablespoon per pound of chocolate, and gradually increase as needed until you achieve the desired consistency. Be careful not to add too much oil, as it can affect the taste and texture of your fondue.

Test the Consistency:

Your melted chocolate should have a smooth and creamy consistency, similar to that of double cream. If it's too thick, it won't flow properly in the fountain, and if it's too thin, it won't coat your dippers effectively. Adjust the consistency by adding a little more oil or cocoa butter if needed.

Transfer to the Fountain:

Once you're happy with the consistency, it's time to transfer the melted chocolate to your fondue fountain. Turn on the fountain and pour the chocolate into the basin, allowing it to flow over the tiers. Keep the chocolate warm throughout your event to maintain its ideal consistency.

Remember, melting chocolate for a fondue fountain requires patience and attention to detail. Take your time, follow these steps, and you'll be well on your way to creating a delicious and impressive chocolate fondue fountain!

Pour the chocolate into the fountain

Now that your chocolate is melted and your fountain is preheated, it's time to pour the chocolate into the fountain. Place the bowl of melted chocolate in the centre of the fountain bowl at the base and pour it in. The spiral augur inside the tower will draw the chocolate to the top and it will start to flow over the tiers.

If your fountain has different settings, start with a low setting and increase it until the chocolate is flowing smoothly and freely, but is still rich and thick. You may need to experiment with the settings to get the right flow.

If the chocolate doesn't flow smoothly, you can add a little more oil to the chocolate in the base. Add it gradually, stirring it in until you get the right consistency.

Once the chocolate is flowing, let the fountain run for a minute or two, then turn it off for about 30 seconds before turning it on again. This will help to get rid of any air bubbles in the tube and auger system.

If the flow is uneven or has breaks in it, first check that the unit is level, then check the level of the chocolate in the bowl. If those are fine, turn the unit off for a minute and then back on again.

Clean the fountain

Cleaning a chocolate fondue fountain is a task best done sooner rather than later. The longer you leave it, the harder it will be to clean as the chocolate will harden and become more difficult to remove. If the chocolate has already set, try gently warming up the fountain.

First, remove any excess chocolate from the fountain, using a spatula to wipe off the tiers, centre columns or tubes. Place a container underneath the fountain to catch the chocolate as you do this.

If your fountain has dishwasher-proof pieces, remove these and put them in the dishwasher. However, never put the motor or pump in the dishwasher. It is a good idea to wash the fountain in soapy water before putting it in the dishwasher.

Use hot water and soap to thoroughly clean the rest of the fountain. The hot water will help keep the chocolate liquid. Change the water and re-wash to ensure all parts are totally clean.

Frequently asked questions