Setting Up A Fondue Fountain: A Step-By-Step Guide

Setting up a fondue fountain is a great way to delight guests at a party or event. The flowing tower of chocolate is a stunning sight and, with a variety of foods to dip into the chocolate, there is something for everyone to enjoy.

1. Wash the Parts

Use warm soapy water to clean any dirt or dust from the fountain parts. Allow the parts to air-dry before proceeding to the next step.

2. Assemble the Fountain

Follow the instructions provided with your specific model of fondue fountain to attach the auger tube to the base and install the auger. Lock the crown in place to secure the auger. Test the fountain by plugging it into a power source and running the machine without chocolate to ensure it is functioning correctly.

3. Prepare the Chocolate

You can use any type of chocolate in your fondue fountain, but a couverture chocolate, which contains a higher percentage of cocoa butter, will taste better and have a silkier appearance. If using a different type of chocolate, add one cup of vegetable or canola oil per 5 pounds of chocolate to achieve a smoother texture. Melt the chocolate in a microwave for at least three minutes or use a double-boiler. Place the melted chocolate in tubs inside a cooler to keep it warm and liquid.

4. Set Up the Fountain

Place the fondue fountain on a sturdy table close to an electrical plug and away from any areas with wind, swinging doors, or air conditioning ducts. Cover the table with a dark-coloured tablecloth to catch any chocolate drips or splashes. Pair the fountain with a variety of snacks and fresh fruit for dipping, such as pretzels, pound cake, meringues, bananas, strawberries, and pineapple. Provide skewers, toothpicks, paper plates, and napkins for your guests to use.

5. Use the Fountain

Once the chocolate is ready, 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, creating a delightful display. Enjoy dipping your chosen snacks and treats into the flowing chocolate!

Choosing the right chocolate

• Type of Chocolate: You can use any type of chocolate in your fondue fountain, but a couverture chocolate is recommended for the best results. Couverture chocolate has a higher percentage of cocoa butter (32-39%), which gives it a smoother texture and a richer taste. If you can't find couverture chocolate, you can add a tablespoon of vegetable or canola oil per 5 pounds of chocolate to improve the texture.
• Chocolate Chips: Chocolate chips are not recommended for fondue fountains as they are not pure chocolate and can harden quickly. Instead, opt for chocolate bars and break them into small pieces.
• Oil or Cream: To make the chocolate flow properly in the fountain, you need to mix it with oil or cream. A ratio of one tablespoon of oil or cream per cup of chocolate is a good starting point. You can adjust the amount of oil or cream depending on the desired consistency.
• Flavours: You can experiment with different flavours of chocolate, such as dark, milk, or white chocolate. If you want to add a unique twist to your fondue, you can also add a small amount of liquor or other liquids (up to ¼ cup) to enhance the flavour.
• Melted Chocolate: It is important to melt the chocolate before adding it to the fondue fountain. You can use a microwave or a double boiler to melt the chocolate. If using a microwave, heat the chocolate in short intervals, stirring in between, to avoid overheating. If using a double boiler, place a heat-safe bowl over a pot of simmering water and stir until the chocolate is completely melted.
• Storage: If you have any leftover chocolate, you can store it in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to a year. Leftover chocolate can be used for dipping strawberries, swirling on waffles, or making sweet garnishes.

Preparing the chocolate

The chocolate is the most important part of your fondue fountain, so it's worth spending a little extra on a high-quality product. Couverture chocolate, which has a higher cocoa butter content, will give you the best results. However, you can also use a cheaper chocolate and add a tablespoon of canola or vegetable oil for every 5 pounds of chocolate to improve the texture.

If you're using chocolate chips, it's best to avoid those designed for baking as they don't melt as well. Instead, opt for chocolate designed specifically for fondue or a fountain, or use a combination of semi-sweet and milk chocolate chips. You can also add a little coconut oil to improve the flavour and texture.

Whatever type of chocolate you choose, it's important to make sure it's completely dry before you start. Water will cause the chocolate to seize and ruin your fondue.

When it comes to melting the chocolate, you can use a microwave or a double boiler. If using a microwave, heat the chocolate in 20-second bursts, stirring in between, until it's completely smooth. With a double boiler, place a glass bowl over a pot of boiling water, making sure no steam can escape, and heat the chocolate for 10-15 minutes, stirring until smooth.

Once melted, pour the chocolate into the base of your fondue fountain and turn it on. The chocolate will travel up the central column and run back down into the base, creating a delicious waterfall effect.

If your fondue fountain has multiple tiers, make sure you slide them face-down so they don't trap the chocolate as it runs down. You should also test the fountain before adding the chocolate to ensure it's functioning properly.

Setting up the fountain

Setting up a fondue fountain is simple, but there are a few key things to keep in mind to ensure the best results. Firstly, it is important to choose a suitable location for the fountain, avoiding wind, rain, and sunshine. The fountain should be placed on a sturdy table close to an electrical plug and away from any areas with swinging doors or air conditioning ducts. It is also essential to tape down the electrical cord to prevent tripping hazards.

Once you have found the perfect spot, it is time to assemble the fountain. Start by washing all the parts with warm soapy water and allowing them to air dry. Follow the instructions that come with your specific model of the fountain to attach the auger tube to the base and install the auger, which is the corkscrew-like component that drives the chocolate up the fountain. Remember to lock the crown in place to secure the auger.

Before adding any chocolate, it is crucial to test the fountain by plugging it into the electricity and running it without any chocolate to ensure it is functioning correctly. Do not turn on the heat during this test run.

When it comes to choosing the right chocolate for your fountain, a couverture chocolate containing 32-39% cocoa butter is recommended for the best taste and appearance. However, if you opt for a different type of chocolate, you can add 1 cup of vegetable or canola oil per 5 pounds of chocolate to achieve a smoother texture.

To melt the chocolate, you can use a microwave or a double boiler. If using a microwave, heat the chocolate for at least three minutes, stirring occasionally to ensure even melting. If using a double boiler, heat water in a large pot and place a glass bowl containing the chocolate on top, ensuring no steam escapes. Stir the chocolate until it is completely melted.

Once your chocolate is melted and your fountain is assembled, it is time to combine the two. Pour the melted chocolate into the base of the fountain and turn it on. The chocolate will travel up the central column and cascade down the sides, creating a delightful display.

If your fountain has multiple tiers, remember to slide them down the auger tube with the largest tier first and lock them into place. Face the tiers downwards to prevent chocolate from being trapped and ensure a smooth flow.

Dipping food in the chocolate

When it comes to choosing foods to dip in your chocolate fondue fountain, there are a few things to keep in mind. Firstly, avoid anything that is too wet, crumbly, or powdery as these can cause a mess. Instead, opt for foods that can sit at room temperature and have a firm texture. Here are some ideas for foods that can be dipped in the chocolate:

• Fresh fruits: Strawberries, bananas, pineapple, mango, papaya, kiwi, dragon fruit, apples, grapes, cherries, and coconut chunks are all great options. Make sure to dry the fruit before dipping to ensure the chocolate adheres well.
• Dried fruits: Dates, dried apricots, dried figs, and dried pineapple are tasty choices.
• Cookies: Shortbread cookies, peanut butter cookies, chocolate chip cookies, vanilla wafers, and oatmeal raisin cookies are perfect for dipping.
• Cakes: Pound cake, angel food cake, sponge cake, carrot cake, red velvet cake, chocolate cake, and cheesecake cubes are all delicious when coated in chocolate.
• Sweet breads: Try dipping raisin bread, banana bread, zucchini bread, or cinnamon roll pieces.
• Marshmallows: Large marshmallows are ideal for dipping and can also be used to make s'mores by sandwiching them between graham crackers.
• Pretzels and potato chips: The salty, crunchy texture of pretzels and potato chips pairs well with the sweet, velvety chocolate.
• Nuts: Dipping large nuts like macadamia nuts, almonds, or hazelnuts in chocolate is a tasty treat.
• Other treats: Waffles, ice cream bars, donut holes, graham crackers, brownies, cream puffs, biscotti, and Rice Krispies Treats can also be dipped in the chocolate fondue fountain.

Remember to cut or break the foods into bite-sized pieces before dipping and provide skewers, toothpicks, or fondue forks for your guests to use. You may also want to provide small paper cups or plates to catch any chocolate drips.

Cleaning the fountain

Once your event is over, it is important to clean your fondue fountain immediately. If you leave it until the next day, the chocolate will harden, and the task of cleaning the fountain will become much more difficult.

First, turn off the machine and allow it to cool to a comfortable temperature. You want the chocolate to remain soft, but the fountain should be cool enough to touch. Use a silicone spatula to scrape as much chocolate as possible down the tower and into the bowl. Then, remove the auger and tower and carefully scrape them.

Wash the fountain parts in warm, soapy water and dry them with a clean towel. Do not submerge the bowl or base unless specified in the owner's manual.

If you have leftover chocolate, seal it in an airtight container. Leftovers can be refrigerated for up to three weeks or frozen for up to a year. You can use leftover chocolate for many things, such as swirling it onto waffles, dipping strawberries, or shaving it for sweet garnishes.

Frequently asked questions