Creating A Chocolate Fondue Fountain: A Beginner's Guide

Setting up a chocolate fondue fountain is a great way to impress your guests at a party or event. Here are some steps to follow to get your chocolate fondue fountain up and running:

1. Prepare the Fountain

Firstly, you'll want to wash the parts of your 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, and install the auger. You may also need to attach the tiers to the auger tube, and lock the crown in place. Once assembled, test the fountain by plugging it in and running the machine without chocolate.

2. Prepare the Chocolate

You can use any kind of chocolate in your fountain, but a couverture chocolate, which has a higher cocoa butter content, may taste better and look silkier. If you're using a different type of chocolate, you'll need to add oil to thin the texture – use 1 cup of vegetable or canola oil per 5 pounds of chocolate. Melt your chocolate in the microwave or with a double-boiler, and then place it in tubs inside a cooler to keep it warm and liquid.

3. Set Up the Fountain

Place your fountain on a sturdy table close to an electrical plug, and consider taping down the electrical cord to prevent tripping. Put a tablecloth underneath to catch any drips and pair the fountain with a selection of snacks and fresh fruit for dipping.

4. Turn on the Fountain

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

Fountain assembly

Your chocolate fondue fountain will likely consist of three main parts: the tower, the auger, and the base. If your fountain is not already assembled, check your owner's manual for instructions on how to put it together. If you cannot find your hard copy, most manuals are available online or on YouTube.

Before you pour any chocolate into your fountain, make sure it is level. A bubble level will help you confirm this. Melted chocolate will flow according to the laws of physics, so ensuring your fountain is level is crucial.

To assemble your chocolate fondue fountain, follow these steps:

• Wash the parts: Before you begin, use warm soapy water to clean any dirt or dust from the fountain's components. Allow the parts to air-dry.
• Attach the auger tube to the base: The auger tube should stand straight up from the base. If your auger tube is made up of multiple parts, lock them together to create a longer tube. Follow the instructions provided with your specific model.
• Attach the tiers to the auger tube: If your fountain has multiple tiers, slide the largest tier down the auger first and lock it into place, then add the second-largest tier, and so on. Ensure that the tiers are facing down to prevent them from trapping and holding the chocolate as it flows down the fountain. In some fountains, the tiers may already be attached to the auger tube.
• Install the auger: The auger is the corkscrew-shaped component that drives the chocolate up the fountain. Insert the auger down the centre of the auger tube and twist it clockwise into the base until you feel light resistance. This indicates that the auger is locked and ready for use.
• Lock the crown in place: Secure the crown, which holds the auger in place from the top, to complete the assembly.
• Test the fountain: Plug in your fountain and run it without chocolate to ensure it is functioning correctly. Do not turn on the heat during this test.

Chocolate type and preparation

The type of chocolate you use for your fondue fountain is important. Couverture chocolate, which contains 32-39% cocoa butter, is a good choice as it will taste better and look silkier. However, you can use any type of chocolate and simply add 1 cup of vegetable or canola oil per 5 pounds of chocolate to smooth the texture. You can also use coconut oil, but be aware that this may impart a subtle flavour. If you are using white chocolate, you will need to add a little extra oil or cream as it has a lower fat percentage.

You will need to melt your chocolate before adding it to the fountain. You can do this in the microwave, in a double-boiler, or in an Instant Pot. If using the microwave, heat the chocolate for at least three minutes, stirring after each 40-second interval. If using a double-boiler, heat water in a pot and place a heat-safe bowl containing the chocolate on top, stirring until the chocolate is melted. For the Instant Pot method, add water to the pot and place a metal bowl containing the chocolate on top, stirring until melted.

Once your chocolate is melted, place it in tubs inside a cooler to keep it warm and liquid. Only melt the chocolate a couple of hours before you need it.

When you are ready to start the fountain, pour the melted chocolate into the base and turn it on. The chocolate will travel up the central column and run down the sides.

Dipping foods

When it comes to choosing foods to dip into 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 textures will not hold up well against the flowing chocolate. Instead, opt for foods that can sit at room temperature and have a firm texture. Here are some specific examples of foods that are perfect for dipping into your chocolate fondue fountain:

Fruits

Fresh fruits are a popular choice for chocolate fondue fountains. Some great options include:

• Strawberries
• Cherries (with the stem attached)
• Pineapple slices (drained)
• Watermelon cubes (firm)
• Honeydew melon chunks
• Apples
• Bananas (prepare these just before serving to prevent browning)
• Grapes
• Coconut chunks
• Dried fruits (such as apricots, figs, and dates)

Sweets and Cakes

For a more indulgent treat, pair your chocolate fondue fountain with various sweets and cakes. Here are some ideas:

• Marshmallows (large)
• Cookies (shortbread, peanut butter, chocolate chip, chocolate sandwich, vanilla wafers, oatmeal raisin, snickerdoodles, ginger snaps, meringue, fortune cookies)
• Cakes (pound cake, angel food cake, sponge cake, carrot cake, red velvet cake, chocolate cake, fruit cake, wedding cake)
• Brownies
• Waffles
• Donuts or donut holes
• Rice Krispy treats
• Pretzel sticks
• Pirouette cookies

Other Options

If you want to explore more unique options, consider the following:

• Chips or biscuits
• Nuts (larger varieties)
• Sweetbreads (raisin bread, date bread, carrot bread, banana bread, pumpkin bread, zucchini bread, cinnamon rolls)
• Granola bars
• Potato chips (use tongs for these)
• Ice cream bars (use tongs)
• Cream puffs
• Graham crackers
• Scones

Fountain maintenance

• Always clean the fountain right after using it. If you wait until the next day, the chocolate will harden, making the task of cleaning the fountain difficult.
• Turn off the machine and then use a silicone spatula to remove as much chocolate as possible from the tower, auger, and base.
• Wash the fountain parts in warm, soapy water and dry with a clean towel. Do not submerge the bowl/base in water unless specified in the owner's manual.
• Store leftover chocolate in an airtight container. Leftovers can be refrigerated for up to 3 weeks and frozen for up to a year.
• If you don't have enough fondue forks, bamboo skewers can be used instead.

Clean-up

Firstly, make sure to clean the fountain as soon as possible after use. Do not leave it until the next day, as the chocolate will harden, making the cleaning process much more difficult. Turn off the machine and allow it to cool down to a comfortable temperature—warm enough to keep the chocolate soft, but cool enough to touch.

Use a silicone spatula to scrape as much chocolate as possible down the tower and into the bowl. Remove the auger and tower and carefully scrape off any remaining chocolate. Place these parts on a plate while you scrape the 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 as safe to do so in the owner's manual.

If your chocolate has hardened, you can use a hairdryer to gently melt it, aiming the warm air at the tiers and auger tube. Alternatively, turn the heating element on to re-melt the chocolate before cleaning.

Frequently asked questions